THE LINDLAHR 

VEGETARIAN 

COOK BOOK 


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ftos TT X 31 ZL 

Book_t _ 

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CORlKIGIIT DEPOSIT. 












The Lindlahr 

Vegetarian Cook Book 

AND 

A B C of Natural Dietetics 


BY 

Anna Lindlahr 

•» 

AND 

Henry Lindlahr, M. D. 


FIFTEENTH EDITION 
Newly Revised and Enlarged 


Published by 

THE LINDLAHR PUBLISHING COMPANY 

515 SOUTH ASHLAND BOULEVARD 
CHICAGO 




1 







Copyright, 1918 
By Anna Lindlahr 
All Eights Beserved 
First Revised and Enlarged Edition. 
Copyright, 1922 



m 23 1922 


§>2 AG61771 
"v» ( l 


FOREWORD 


In this volume we do not intend to advance dog¬ 
matic, one sided assertions concerning the many sided 
and difficult problems of hygiene and nutrition, but we 
shall turn on these, from various angles, the light of 
rational inquiry so that the reader may be able to draw 
his own conclusions and test them in practical ex¬ 
perience. 


THE AUTHORS. 



PREFACE 


The Lindlahr Vegetarian Cook Book and A B C of 
Natural Dietetics represents a thoroughly revised and 
enlarged edition of the Nature Cure Cook Book. Since 
the Nature Cure Cook Book was first published in 1914 
it has reached the fifteenth edition. This augurs well 
for the progress of the vegetarian movement in this 
country and for the popularity of the Lindlahr System 
of Natural Dietetics. 

The book received practically no advertising except in 
our own publications and was not sold through agents 
or booksellers. It sold itself on its own merits. 

Friends of the Nature Cure Cook Book may wonder 
why we changed the name. The works of various dietetic 
reformers have become known and differentiated as the 
Battle Creek, Tilden, Christian, McFadden and other 
systems. The authors of this volume have done pioneer 
work in the domain of Natural Dietetics. Their teach¬ 
ings and practical demonstrations, during the last 
twenty years, including both theory and an extensive 
institutional practice, have been revolutionary and epoch 
making. It is therefore fitting that their work be dis¬ 
tinguished and recognized as the Lindlahr System of 
Natural Dietetics and their new book as The Lindlahr 
Vegetarian Cook Book . 

Revision and enlargement became a necessity for sev¬ 
eral reasons. Since the first edition of the Nature Cure 
Cook Book was published, many new and highly im¬ 
portant discoveries have been made in the field of food 
chemistry and scientific dietetics. Outstanding among 


v 


VI 


Preface 


these are the discoveries of the Ammo-acids (see pages 
380 to 384) and of the Vitamines (see chapters IX to 
XVI). It is a remarkable fact that these epoch-making 
revelations of modern up-to-date science confirm many of 
the fundamental teachings of Nature Cure Philosophy 
and Practice and of The Lindlahr System of Natural 
Dietetics , which only a few years ago were condemned 
and ridiculed by orthodox science as visionary theories 
of ignorant tyros and faddists. 

Strict vegetarians and advocates of unfired food 
criticized our Nature Cure Cook Book for containing 
spices, condiments, combinations too rich in starch and 
protein and too many cooked food recipes. Those who 
prefer to live on uncooked food will find in this cook 
book hundreds of raw food recipes and useful sug¬ 
gestions for the selection and combination of unfired 
food. But the book is not intended for those alone 
who have already solved their dietetic problems. A 
person living on raw food does not need a cook book, 
but those who have adopted the Edenic w r ay of living 
are as yet vastly in the minority. The masses of man¬ 
kind are still strongly bound to the flesh pots of Egypt. 
It is practically impossible to convert these carnivora 
suddenly from the deeply ingrained meat-eating habit 
to a strict fruit and vegetable diet. The gradual sub¬ 
stitution of vegetable starch and protein for flesh food 
is easier and safer. 

A well balanced vegetarian diet, as given in our in¬ 
stitution, consisting of combinations of raw relishes, 
salads, and a moderate amount of cooked foods, is a 
sufficiently radical change for the majority of those 
who place themselves under our care and treatment. 
As they become adapted and accustomed to the vege¬ 
tarian regimen, we reduce the starches, fats, and pro- 


Preface 


vii 


teins, and increase the amounts of fruits and vegetables 
in their dietary until they thoroughly relish the delicate 
flavors of fruits and vegetables. 

The Nature Cure Cook Book was planned to serve 
as a bridge from the customary meat diet to rational 
vegetarianism and to more radical changes in dietetic 
habits. It should be in every home in this country, 
but this desirable consummation cannot be realized if 
its dietary is too extreme and too restricted along raw 
food lines. The sooner the convert to vegetarianism 
learns to reduce starches and proteins to a minimum 
and to avoid the use of spices and condiments, the bet¬ 
ter for his health, and the more thoroughly will he learn 
to enjoy meatless and unfired cookery. The more nor¬ 
mal and natural the system, the greater will be the en¬ 
joyment of natural food. The gustatory (taste) organs 
of a body saturated with meat poisons, alcohol, nicotin, 
caffein, theobromin, and other food, drink, and drug 
poisons have lost the capacity for sensing and enjoying 
the delicate flavors of natural food. As the system 
gradually purifies and the organs of sight, smell, and 
taste become more normal and sensitive, they enjoy 
more thoroughly the sight, smell, and flavor of vege¬ 
tables, fruits, nuts, and cereals—the natural food of 
man. A diseased body craves abnormal food. The 
system of drug fiends and alcohol addicts has to be 
purified and regenerated by natural food and treatment 
before these sufferers can be permanently cured of 
their unnatural cravings. 

The transition from the conventional, harmful habits 
of living in eating, drinking, bathing, exercising, and 
so forth, to the natural ways should not be made too 
abruptly. It necessitates a gradual re-education of the 
system from flesh foods to fruits and vegetables, from 


vm 


Preface 


warm water to cold water bathing, from little or no 
exercise to systematic, curative gymnastics. 

However, we have endeavored to comply with the de¬ 
mands of our Simon-pure, conscientious vegetarian 
friends to a reasonable extent by reducing the number 
of complicated recipes over rich in starch and protein, 
by increasing raw food recipes and giving these first 
place in the various groups. Thus we have arranged 
throughout the book a gradation from simple raw food 
recipes to more complicated and heavier ones. 

Last but not least we have endeavored to overcome 
one of the principal objections to the Nature Cure Cook 
Book —its scanty indexing. In this new edition both the 
practical and theoretical sections have been provided 
with very complete indexes, which make it easy to lo¬ 
cate any particular recipe and every important sub¬ 
ject under discussion. 

THE AUTHORS. 

Christmas 1921. 


INDEX 

PART I 

PAGES 

Foreword 

Preface 

Key to Our System of Recipe Marking. 1 

Five Groups of Food. 3 

Sample Markings . 4 

Milk . 5 

What Constitutes a Natural Diet. 6 

Diet Prescriptions Made Easy for the Doctor.,7 

A Timely Warning. 9 

Uncooked Food Versus Cooked Food. 11 

Fruits . 12 

Lemon Juice the Most Efficient Antiseptic. 13 

Fruit Juices the Best Medicines for Babies. 14 

Sweet Fruits . 15 

Berries . 15 

Nuts . 16 

Vegetables . 17 

Uncooked Cereals . 18 

Raw Sugars . 19 

Foods and Thirst. 19 

Medicinal Vegetables and Recipes. 21 

Carrots and Beets, Good Worm Remedies. 21 

Pumpkin Seeds, Good Tape Worm Remedy. 21 

Flaxseed Tea for Colds. 21 

Rutabaga Syrup for Colds. 22 

Kidney Tonics . 22 

Onion and Potato Poultices for Inflammations. 23 

Cottage Cheese and Gruel Poultices. 23 

Horseradish and Pineapple, Good Counter-irritants. 23 

Natural Laxatives . 23 

Popular Superstitions . 24 

Strawberries and Cucumbers—Purifiers, not Poisons.... 24 
Grapefruit Does Not Contain Quinin. 24 

ix 
































X 


Vegetarian Cook Book 


Tomatoes Do Not Make Cancer. 

No Opium in Lettuce. 

Peaches Do Not Contain Prussic Acid 
Watermelons Do Not Cause Malaria. 

Rules for Measuring. 


PAGES 

25 

25 

25 

25 

26 


RECIPES 


PAGES 

BABY FEEDING (Milk 


Preparation).229 

BEVERAGES . 276 

Apple Drink. 279 

Punch. 279 

Barley Water or Ex¬ 
tract (1), (2) .276 and 278 

Bran Lemonade.278 

Tea . 278 

Cherry Juice.277 

Chocolate Parfait.283 

Cranberry Cocktail.279 

Currant Drink. 280 

Eggnog .282 

with Grape Juice. 282 

with Nuts. 282 

with Orange. 282 

Flaxseed Lemonade .... 278 

Fruit Beverage. 277 

Cocktail, (1), (2).... 277 

Punch. 277 

Grape Juice, (1), (2)... 280 

Hot Drinks. 283 

Lemonade . 276 

Orange-Lemonade .276 

Oatmeal Water . 278 

Peach Cocktail . 281 

Pineapple Pop. 281 

Plum Juice. 281 

Rhubarb Drink. 281 

Rice Water. 279 


PAGES 


BREADS, Introduction... 209 
Bread That Will Keep. 213 

Bread Sticks.Ill 

Dr. Lindlahr’s Health 
Bread (1), (2) .210 and 211 

Oatmeal Bread. 214 

Unfermented Fruit 

Bread . 211 

Unfermented Sweet 

Bread . 212 

Whole Wheat Bread, 

(1), (2).212 and 213 

BREADS, HOT . 214 

Almond Meal Gems.... 214 
Boston Brown Bread... 216 

Bran Biscuits. 215 

Bread . 215 

Gems, (1), (2).215 

Muffins, (1), (2).216 

Brown Bread Muffins... 216 

Com Meal Breads. 217 

Corn Bread. 219 

Crisps.217 

Grated .218 

Kentucky Dodgers... 218 

Muffins. 218 

Pone with Hot Water 217 

Pone with Milk. 218 

Cream Rolls.219 

















































Index 


xi 


PAGES 

BREADS, HOT, (Continued) 


Graham or Bran Biscuits 219 
Pop-Overs . 219 

CAKES 

Cream Sponge. 344 

Date and Nut. 343 

Fairy Gingerbread. 344 

Honey Cream. 344 

Oatmeal Wafers. 343 

Peace Cake. 343 

Sponge . 345 

CANDY, see Sweets 
CEREAL FOODS, Intro¬ 
duction . 198 

Bohemian Rye. 203 

Breakfast Foods. 205 

Gluten Flour. 204 

Graham Flour. 203 

Protose. 204 

Rye Meal . 203 

Structure and Chemical 
Properties of a Ker¬ 
nel of Wheat. 200 

White Flour and Pol¬ 
ished Rice. 198 

Whole Wheat Flour.... 203 

Cereal and Berries. 206 

Macaroni, Baked with 

Tomato Sauce . 224 

Boiled, with Sauce... 224 

with Cheese. 225 

Creamed. 225 

Quenelles. 226 

with Tomato. 226 

in Tomato Shells.... 225 

Mush, Barley. 206 

Cornmeal. 206 

Graham . 206 

Rice . 206 

Whole wheat .207 


PAGES 

CEREAL FOODS, (Continued) 


Noodles, Baked. 223 

and Prunes. 223 

Oatmeal with Dates or 

Figs . 207 

Popcorn . 208 

Rice, to Cook. 220 

Boiled, (1), (2), (3) 

.220 and 221 

Chinese Style.221 

Hindu Style. 222 

Cooked in Milk. 221 

Curried Rice Tim¬ 
bales . 222 

Empress Rice. 222 

Italian . 222 

Spanish . 223 

Spaghetti, Italian, (1), 

(2) .223 and 224 

Vitamine . 205 

Whole Wheat. 207 


CHEESE, see Dairy Products 
COCKTAIL, see Beverages 
CROQUETTES AND CUT¬ 
LETS, see Roasts, etc. 
CROUTONS, see Soup Ac¬ 
cessories 

DAIRY PRODUCTS, Intro¬ 


duction . 227 

Baby Feeding. 229 

Buttermilk . 228 

Cheese . 230 

Cream and Butter. 229 

Milk . 228 

Sumik or Sour Milk.... 228 
Cheese, Baked with 

Zwieback . 232 

Boston Rarebit on 

Toast . 232 

Cottage. 231 

Cream, with Rice.... 233 
























































XU 


Vegetarian Cook Book 


PAGES 

DAIRY PRODUCTS, (Contin¬ 


ued) 

Cheese, (Continued) 

Cutlets. 233 

English Monkey .... 234 
Fondu (1) (2) 233 and 234 

Timbales . 234 

Toast . 234 

DESSERTS, Introduction 284 

Ambrosia . 285 

Apple Dessert, (1), (2) 

.290 and 303 

Custard . 303 

Froth .303 

Puff.304 

Snow. 290 

Souffle. 304 

Apples, with Almonds.. 305 

Baked. 28G 

in Bloom. 303 

Maple. 305 

Steamed. 286 

Washington Baked... 286 

Bananas, Baked. 292 

Berry Brick.309 

Black Betty. 307 

Blanc Mange, with 

Chocolate Sauce.309 

**Nature Cure”.285 

Brown Betty. 308 

Chocolate Glac6.319 

Cocoanut Dessert.285 

SoufflS.315 

Cream Puffs. 315 

Custard, Almond.305 

Apple .303 

Baked . 293 

Bread, with Jam.... 307 

Caramel. 311 

Cheese Cake. 311 


pages 


DESSERTS, (Continued) 
Custard, (Continued) 

Chocolate, boiled.312 

Cup, steamed. 293 

Lemon .. 295 

Peach . 297 

Rice . 299 

Date Dessert. 293 

Simple . 286 

Souffle .317 

Dates, with Cream.... 285 
Egg Float with Fruit.. 317 

Floating Island. 318 

Fruit Dessert, (1), (2). 287 

Whip . 287 

Gooseberry Molds.294 

Grape Sauce. 295 

Grapes in Jelly.320 

Lemon Foam. 295 

Marshmallow Dessert.. 287 

Norwegian Dessert.296 

Orange Float . 296 

Foam . 296 

Souffle. 324 

Oranges with Cranberry 

Sauce . 288 

Peach Betty. 324 

Canapes.324 

Dainty . 325 

Delight .325 

Fluff. 297 

Like Poached Egg on 

Toast .326 

Surprise.326 

Trifle . 288 

Whip . 298 

Peaches, Baked.297 

Pineapple Brown Betty. 327 

Glace .327 

and Marshmallows... 327 





























































Index 


xm 


PAGES 


DESSERTS, (Continued) 

Prune Betty.288 

Dessert . 326 

Souffle. 288 

Whip . 289 

Pudding, Almond. 306 

Almond Cream.306 

Apple. 304 

Old-Fashioned.307 

Steamed .306 

Bread . 310 

and Apple. 291 

Brown . 310 

Graham . 311 

and Prune. 310 

Steamed. 314 

Brown Betty. 308 

Carrot . 311 

Cherry . 312 

Chocolate, (1), (2) 

.312 and 313 

Steamed, (1), (2).. 313 

Christmas . 314 

Cocoanut . 314 

Cornstarch . 292 

Cottage . 315 

Cottage Cheese .292 

Cup. 316 

Date . 316 

Cream . 316 

and Nut. 317 

Dried Fruit. 319 

Fig, (1), (2), (3) 

.294 and 318 

Frozen .319 

Fruit. 294 

Gooseberry .. 294 

Graham, (1), (2) 

.319 and 320 

Holiday . 320 


PAGES 

DESSERTS, (Continued) 
Puddings, (Continued) 


Indian, baked.309 

Lemon . 321 

Steamed. 321 

Maple.321 

Cream .322 

Marshmallow, (1), (2) 322 

Mound .323 

Novel .323 

Nut, Steamed, (1), 

(2) .323 and 331 

Old-Fashioned Apple . 307 

Orange. 296 

Paradise. 324 

Peach, (1), (2).288 and 325 

Pineapple . 327 

Plum.328 

Rice, (1), (2). 299 

Creamed . 328 

Rhubarb . 329 

Sago . 302 

Snow .302 

Sour Cream. 330 

Steamed . 330 

Strawberry . 331 

Toby . 332 

Vegetable Plum. 299 

Wonder . 290 

Quince Snow. 289 

Raisin Puffs. 298 

Rhubarb and Dates.... 301 

Rice and Apples. 291 

and Figs. 300 

and Fruit.300 

Molds. 300 

and Peach Mold.... 329 

Rouleaux . 301 

with Strawberry 
Sauce . 301 




































































XIV 


Vegetarian Cook Book 


PAGES 


DESSERTS, (Continued) 

Sago with Raspberry 

Sauce .302 

Snow Banks. 302 

Balls .329 

Snow Bisque.330 

Strawberry Souffle .... 332 

Tapioca, Apple.290 

Apple and Nut.291 

Fig ................ 293 

Maple . 295 

Orange. 297 

Pineapple . 293 

Whipped Cream.289 

Fruited . 289 

DUMPLINGS, see Soup Ac¬ 
cessories 

EGGS, Introduction.235 

Eggnog, see Beverages 
Eggs & la Goldenrod.... 241 

& la Suisse. 240 

Baked . 244 

and Cheese Cream, 

(1), (2).240 

Coddled or Soft Cook¬ 
ed . 236 

Escalloped, (1), (2) 

.240 and 241 

Hard Cooked. 236 

Omelet . 242 

Corn . 242 

Economical . 242 

French . 243 

Fruit.243 

Jelly . 243 

Plain. 242 

Vegetable (see Jelly 

Omelet) .243 

Poached, (1), (2). 237 

in Potatoes. 239 


PAGES 

EGGS, Continued) 

with Tomato Sauce... 237 


Scrambled . 241 

with Green Peas. 239 

in Rice Mold. 239 

with Tomatoes .... 239 

Spanish Style. 238 

Strawberry Shortcake.. 244 

on Toast.238 

and Tomatoes, (1), 

(2) . 238 


EXTRACTS, Grain, see Bev¬ 
erages 

FRITTERS, Corn, see Vegeta¬ 
bles 

Eggplant, see Vegetables 
Rice, see Roasts, etc. 
GRAINS, see Cereals 
HOT DRINKS 


Cereal Coffee. 283 

Chocolate . 283 

Cocoa . 283 


MACARONI, see under Ce¬ 
real Foods 

MENUS, sample . 

.346, a, and b 

NOODLES, see under Soup 

Accessories 

Baked, see under Cereal 
Foods 

NUTS, see under Roasts, etc. 
PUDDINGS, see Desserts 
RAREBIT, see under Roasts, 
etc. 

RELISHES, Introduction. 77 


Apple . 77 

Asparagus. 78 

Beet . 78 

Cabbage, (1), (2). 78 

Cauliflower . 79 















































Index 


PAGES 

RELISHES, (Continued) 


Corn . 79 

and Apple.. 79 

Cranberry . 78 

Cucumber . 78 

Indian . 80 

Onion Rings. 79 

Pear . 79 

Sweet Pepper. 80 


RICE, see under Cereal Foods 
Croquettes and Fritters, see 
Roasts, etc. 

ROASTS, CROQUETTES AND 


STEWS, Introduction .. 245 
Leguminous Foods... 245 

Nuts. 248 

Chestnut Pie . 255 

Rolls. 262 

Croquettes, General Di¬ 
rections . 256 

Baking Better than 

Frying . 257 

Baked Bean. 264 

“Better Than Meat” 258 

Cannon Cracker. 258 

Chestnut . 261 

Eggplant . 259 

Jambalaya . 258 

Lentil, (1), (2) 

.258 and 264 

Macaroni and Egg¬ 
plant . 259 

Nut. 262 

and Celery .262 

Parsnip and Walnut.. 260 
Piquant Baked Bean. 263 

Rice, (1), (2). 265 

with Cheese Sauce. 265 

and Raisins.262 

Sweet Potato.265 


xv 

PAGES 

ROASTS, CROQUETTES AND 


STEWS, (Continued) 
Croquettes, (Continued) 

Vegetable . 257 

Vegetarian . 259 

Cutlets, Lentil and 

Mushrooms . 261 

Mock Whitefish. 261 

Yellow Pea with 

Mint Sauce. 260 

Fritters, Rice. 263 

Hungarian Barley.251 

Jambalaya . 250 

Lentil Souffle . 251 

Loaf, Cheese . 256 

Corn and Nut, steamed 250 
Macaroni, steamed... 254 

Nut. 253 

With Rice. 254 

Unfired . 249 

Mexican Chili .251 

Muh Lou Beh. 252 

Nut Roll. 253 

Rarebit, Rice and Nut. 264 

Risotto. 252 

Roast, Chestnut, (1), 

(2). 255 

Com . 249 

Corn and Nut.249 

Mock Veal. 252 

Nut and Cheese.253 

Rice .,.251 

Sanitarium . 250 

Vegetable . 249 

Sausage, Barley.260 

Vegetarian . 260 

Scrapple, Nut. 264 

Sweet Potato and Nut 266 

Vegetable Turkey. 254 

Virginia Patties. 257 

























































XVI 


Vegetarian Cook Book 


PAGES 

SALADS, Simple, Introduc- 

27 

tion. 

Vinegar, Pepper and 
Balt should not be 

used . ^ 7 

Alligator . 36 

Apple, Stuffed. 36 

Asparagus, Raw.. 35 

Asparagus and Cauli¬ 
flower . 35 

Banana and Berry. 36 

Bird’s Nest. 36 

Cabbage . 37 

and Apple. 37 

Cups . 37 

and Nut. 38 

Shredded. 37 

California . 38 

Cantaloup, (1), (2).... 38 

Carrot, (1), (2). 39 

and Tomato. 39 

Cauliflower, (1), (2) 

.39 and 40 

Celery . 40 

and Cottage Cheese.. 40 

and Orange. 40 

Corn, Raw, (1), (2)... 41 

and Carrot. 42 

and Cauliflower. 41 

and Tomato. 41 

Cottage Cheese and 

Pineapple . 40 

Cucumber and Lettuce. 42 
Dandelion and Orange.. 42 

Dandelion Mint. 42 

Endive. 43 

Favorite Raw. 43 

Florida . 43 

Fruit, (1), (2). 44 


PAGES 

SALADS, Simple, (Continued) 
Fruit, French style, (1), 

(2) .43 and 44 

German Vegetable • 44 

Grapefruit, (1), (2).... 45 

Green, (1), (2) . 45 

Lettuce . 45 

and Cocoanut. 46 

French style. 45 

and Raisin . 46 

Mock Lobster. 46 

Mock Pineapple. 47 

Nasturtium, (1), (2)... 47 

Nut. 48 

Olive. 48 

Orange. 48 

and Date. 48 

‘‘Our Own” . 49 

Peach . 49 

and Cantaloup. 49 

Pineapple and Celery.. 49 

and Cherry. 60 

and Pecan. 60 

Piquant . 60 

Plum . 60 

and Peach. 61 

Princess. 61 

Salad Celestial. 61 

Sanitarium, (1), (2)... 61 

Spanish . 62 

Spinach . 62 

Strawberry, (1), (2) 

.52 and 53 

Summer . 53 

Tip Top. 53 

Tomato. 53 

and Green Pepper.... 54 

Tricolor . 54 

Vegetable, (1), (2), 

(3) .54 and 55 




























































Index 


xyii 


PAGES PAGES 

SALADS, Simple, (Continued) SALADS, Fancy (Continued) 


Waldorf Astoria . 


55 

French, (1), (2). 

65 

Watercress, (1), 

(2) 


Fruit . 

66 


55 and 56 

Golden . 

66 

White, (1), (2)... 


56 

Grapes, stuffed. 

66 

Wreath. 


56 

Grapefruit and Green 


SALADS, Fancy ... 


56 

Pepper . 

67 

Almond and Pineapple. 

57 

Greek . 

67 

Apple Ring . 


57 

Green Peas and String 


Asparagus . 


57 

Bean. 

67 

Raw . 


57 

Hallowe ’en .. 

67 

Attractive. 


58 

Heart . 

68 

Banana and Nut.. 


58 

Kidney Bean . 

68 

Beet, (1), (2).... 

.58 and 59 

Lettuce, German Style. 

68 

Stuffed. 


59 

Marguerite . 

68 

Bouquet . 


58 

Marine . 

69 

Cabbage, Piquant, 

Red. 

72 

Mixed. 

69 

Calcutta. 


59 

New Century . 

69 

Cauliflower, (3), (4)... 

60 

Novel . 

69 

Celery and Almond.... 

60 

Okra (Gumbo) . 

70 

and Cheese .... 


60 

Pear and Plum. 

70 

Stuffed . 


74 

Stuffed. 

74 

Cheese, (1), (2).. 


61 

Pepper, Spanish. 

70 

and Date. 


61 

Stuffed . 

71 

Pear and Nut.. 


62 

Pineapple and Cheese.. 

71 

Piquant . 


61 

and Marshmallow ... 

71 

and Tomato .... 


62 

Poinsettia . 

72 

Cherry . 


62 

Porcupine . 

72 

Chestnut . 


62 

Potato, (1), (2)...72 and 73 

Cleopatra . 


63 

and Nut . 

73 

Corn . 


63 

Rose . 

73 

Cream Slaw. 


63 

Shamrock. 

74 

Cucumber and Nut 


63 

Tomato. 

75 

Daisy . 


64 

and Cauliflower. 

76 

Dandelion and Potato.. 

64 

Cups . 

75 

Eggs and Cheese.. 


64 

Stuffed. 

75 

Ensalada Mixta 

(Cu- 


Vegetable, Cooked. 

76 

ban Salad) .... 


65 

Virginia. 

65 

Fourth of July.... 


66 

Water Lily. 

76 


Vol. 3—2—Mch. 22. 

































































xviii Vegetarian Cook Book 


PAGES 

SALAD DRESSINGS, Intro¬ 


duction .. 27 

Boiled Dressings, (1), 

(2), (3), (4), (5) 

.32, 33 and 34 

Chiffonade. 32 

Corn Cream. 31 

Cream, (1), (2), (3), 

(4) .30 and 31 

French . 31 

Fruit and Vegetable 

Juices (3) . 29 

Mayonnaise. 31 

Cooked. 32 

Delicious . 32 

Nut Butter. 30 

Onion Flavor. 29 

Sanitarium . 34 

Sour Cream. 30 

Thousand Islands, (1), 

(2). 34 

Variations for Dressings 34 
Whipped Cream, (1), (2) 35 

SANDWICHES, Introduc¬ 
tion . 267 

Apple Sauce. 269 

Banana . 269 

Bean, baked. 273 

Boston Rarebit.274 

Celery . 267 

Cheese, (1), (2).273 

and Mayonnaise.274 

and Pimiento.274 

Cocoanut . 269 

Combination Salad ... 267 

Cottage Cheese .274 

Cucumber and Olive... 268 

Date Marmalade.269 

Dream . 274 


PAGES 

SANDWICHES, (Continued) 


Egg.272 

Deviled. 272 

Fig Paste . 270 

Fruit, Dried . 270 

Fresh . 269 

Individual Club.272 

Jam or Marmalade. 270 

Lettuce, with Mayon¬ 
naise . 268 

Mock Crab . 275 

Mosaic . 268 

* Mushroom . 272 

Nut, (1), (2).... 270 and 271 

Butter.!. 271 

Onion, (1), (2). 268 

Peanut Butter.271 

Piquant . 271 

Russian . 272 

Swiss Chard or Spinach. 267 

Watercress . 268 

SAUCES FOR PUDDINGS 

Caramel.. 334 

Cardinal. 334 

Chocolate . 334 

Cream . 333 

Foamy ... 334 

Fruit...332 

Raw . 332 

Grape ...333 

Hard Sauce, Ema’s.335 

Mock Maple Syrup.333 

Nutmeg .335 

Orange .335 

Pudding.336 

Soft Custard. 333 

Vanilla . 336 

Whipped Cream. 333 































































Index 


xix 


PAGES 

SAUCES FOR VEGETABLES 


AND ROASTS 

Bread . 195 

Brown Butter . 192 

Gravy. 192 

Raisin. 197 

Caper . 196 

Chestnut . 196 

Curry . 196 

Egg. 194 

Hollandaise, (1), (2)... 194 

Mint . 195 

Mushroom . 195 

Nut. 195 

Onion, (1), (2) . 192 

Tomato, (1), (2), (3)... 193 

and Pepper. 194 

with Raisins. 193 

White. 191 

SAUSAGE, (Vegetable), see 
under Roasts 

SCRAPPLE, (Vegetable), see 
under Roasts 

SOUPS, Introduction .... 81 


Meat Soups, Stimulating 


not Nourishing. 81 

Soups made with Le¬ 
gumes . 103 

made with Milk. 95 

Sweet and Fruit. 107 

Uncooked . 82 

Vegetable . 86 

SOUPS, VEGETABLE ... 86 

k la Creole . 89 

Asparagus. 87 

Barley . 87 

Bouillon, Vegetable ... 87 

Celery, German style.. 88 

Chervil. 88 

Chestnut, (1), (2). 88 


PAGES 

SOUPS, VEGETABLE, (Con¬ 


tinued) 

Consomm6 (Vegetable 

Bouillon) . 87 

Royal . 89 

Tomato . 93 

Corn . 89 

Cream of Nut. 91 

Einlauf. 89 

Favorite. 90 

Julienne. 90 

Lettuce . 90 

Mock Turtle. 91 

Noodle . 91 

Rice, (1), (2).91 and 92 

Sago, with egg. 92 

Salsify. 92 

Sanitarium Style . 94 

Scotch Kale . 92 

Spinach . 92 

Stock, Vegetable . 86 

Tomato . 93 

with Noodles. 93 

Puree of. 93 

Vegetable. 86 

Puree of. 94 

Vienna. 94 

SOUPS MADE WITH LE¬ 
GUMES . 103 

Cream of Bean and 

Salsify. 103 

Dark Surprise . 106 

Lentil . 105 

Lima Bean . 104 

Mexican Bean . 104 

Pea . 105 

Puree k la Jackson .... 104 

of Bean. 104 

of Pea, (1), (2), (3) 

(4) .105 and 106 





























































XX 


Vegetarian Cook Book 


FAGES 


SOUPS MADE WITH 

MTT/K . 95 

Cream of Asparagus, (1), 

(2) . 95 

of Barley. 95 

of Beet. 96 

of Carrot. 96 

of Celery, (1), (2) 

.96 and 97 

of Cheese . 97 

of Chestnut. 97 

of Corn, (1), (2) .97 and 98 

of Lettuce. 98 

of Mushroom, (1), (2) 98 

of Leek. 102 

of Onion. 99 

of Peas. 103 

of Potato. 100 

of Bice. 100 

of Tapioca . 101 

of Tomato, (1), (2) 

.101 and 102 

Noodle. 99 

Onion . 99 

Browned . 99 

Potato. 100 

Puree of Carrots. 103 

of Peas, (1). 105 

Salsify. 102 

Squash . 100 

SWEET SOUPS AND FRUIT 

SOUPS. 107 

Banana . 107 

Barley Milk. 107 

Cream of . 108 

Sweet . 108 

Bread . 108 

German Style. 108 

Buttermilk, (1), (2)... 109 
Chestnut, Cream of.... 109 


PAGES 

SWEET SOUPS AND FRUIT 


SOUPS, (Continued) 

Currant . 

Dried Fruit. HO 

Elderberry, with Dump¬ 
lings . HO 

Gooseberry . 109 

Grape. HO 

Lemon . Ill 

Rhubarb . Ill 

SOUPS, UNCOOKED, Intro¬ 
duction .'.. 82 

Banana . 82 

Corn . 84 

Cream of Apple. 83 

of Cabbage. 83 

of Celery . 84 

of Corn . 84 

of Peas and Carrots.. 83 

of Tomato. 84 

Oatmeal, with Fruit... 85 

Rhubarb. 85 

Tomato . 85 

SOUP ACCESSORIES 

Bread Sticks. Ill 

Croutons . 112 

Dumplings, French .... 113 

Noodles . 112 

Delicious . 113 

Mandln . 112 


SPAGHETTI, see under Ce¬ 
reals 

STEWS, see under Roasts, etc. 
SWEETS, Introduction .. 336 
Almonds, Blanched .... 338 


Beet Puffs . 342 

Date Balls. 340 

Dates, Steamed.336 

Stuffed. 336 

Fruit Cheese. 337 




























































Index 


xxi 


PAGES 


SWEETS, (Continued) 

Fudge, Brown Sugar... 337 

Garden Ginger . 338 

Maple Candy. 338 

Mint Jelly . 339 

Pineapple Bars . 342 

Popcorn Balls .337 

Plum Pudding Candy.. 341 

Seafoam Fudge. 338 

Sultana Fudge. 340 

Tomato Marshmallow .. 341 
VEGETABLES 

Leafy and Juicy Vege¬ 
tables . 114 

Boots and Tubers. 115 

Legumes . 115 

Preparation and Cook¬ 
ing of Vegetables ... 116 
Steaming the Leafy 

Vegetables . 117 

Asparagus . 118 

& la Sanitarium. 120 

in Ambush. 121 

and Carrots . 120 

Creamed. 119 

Escalloped . 120 

and Green Peas. 120 

with Sour Cream.... 119 

Steamed . 119 

Stewed. 119 

Tips . 121 

on Toast . 121 

Beans, Dried, Lima.... 125 

Navy, Baked . 125 

Navy and Prunes... 125 
Beans, String and Apple 123 

and Tomatoes . 123 

Buttered . 122 

Creamed. 122 

Curry of . 124 


PAGES 

VEGETABLES, (Continued) 
Beans, String, (Continued) 


Fricassee of . 124 

German Style. 124 

Schnittbohnen . 125 

with Sour Cream.... 123 

Sweet-Sour . 122 

Wax . 122 

with Cream Sauce. 122 

Beets, au gratin. 126 

Baked . 126 

Buttered . 126 

Creamed . 126 

Brussels Sprouts (Bose 

Kale) . 127 

with Bice . 127 

Cabbage, General Direc¬ 
tions . 127 

au Gratin. 129 

Cooked, Plain. 128 

Creamed . 128 

Curly . 128 

Filled . 130 

Bed, and Apples.131 

in Butter . 131 

with Mushrooms ... 131 

Savoy. 129 

Smothered . 129 

Steamed and Protose 

Loaf . 130 

Stuffed. 130 

Sweet-Sour . 129 

Carrots and Parsnips.. 133 

Buttered . 132 

Creamed . 132 

Escalloped . 133 

Flemish . 134 

German Style. 134 

Hungarian . 135 

Maitre d’Hotel. 134 




























































XXU 


Vegetarian Cook Book 


PAGES 

VEGETABLES, (Continued) 
Carrots, (Continued) 


Mashed . 133 

with Onions . 133 

Steamed . 132 

Stewed. 132 

White and Gold. 135 

Cauliflower, h. la Hollan- 

daise. 136 

Baked. 138 

Buttered . 135 

Creamed. 136 

with Egg Sauce. 137 

Escalloped . 136 

Francaise . 137 

German Style. 137 

with Parsley .137 

with Tomato Sauce... 138 

Celery and Carrots. 139 

Creamed. 139 

Escalloped. 139 

Stewed . 138 

Celery-Cabbage . 139 

Celery, German, Mashed 140 

•with Protose . 140 

Stewed. 140 

Corn, Introduction .... 140 

Baked. 141 

Baked, Southern 

Style . 142 

with Tomatoes .... 143 

Chowder . 144 

Curry of . 143 

Escalloped. 144 

Fritters . 144 

On the Cob. 141 

Oysters . 144 

Pudding. 142 

Baked. 142 

Souffl6 . 142 


PAGES 

VEGETABLES, (Continued) 


Corn, (Continued) 

Stewed. 141 

Succotash . 145 

Timbales . 143 

Cucumbers, Introduction 145 

Escalloped . 146 

Stewed . 145 

on Toast . 145 

Egg Plant, Introduc¬ 
tion . 146 

Baked, (1), (2). 146 

Escalloped. 147 

Fritters . 148 

with Mushrooms .... 148 

Oysters . 148 

Stuffed. 147 

with Nut Sauce.... 147 

Surprise . 148 

Kale, Chinese. 150 

Kale, Scotch. 149 

with Onions . 149 

Lentils . 150 

Marrow, English Vege¬ 
table . 150 

Mushrooms, Introduc¬ 
tion . 150 

Escalloped. 151 

Hashed . 151 

Spanish . 152 

with Spinach . 152 

Stewed. 150 

on Toast . 151 

Onions, Baked . 152 

Boiled. 153 

Creamed. 153 

Escalloped . 153 

with Tomato . 153 

Filled . 154 

Green . 154 


































































Index 


xxm 


PAGES 

VEGETABLES, (Continued) 


Onions, (Continued) 

Nests . 154 

Rings, baked. 155 

with Sauce . 154 

Southern Style . 155 

Stuffed. 155 

Spanish . 136 

Parsnips, Baked . 156 

Balls. 157 

Escalloped . 156 

Fricassee of . 157 

Stewed. 156 

Peas, Green, a l’Alle- 

mande . 158 

h la Francaise. 159 

and Carrots . 159 

Creamed . 158 

Pie . 158 

Plain . 157 

in Potato Cups. 158 

and Potatoes. 160 

Timbales . 159 

on Toast. 160 

Peppers, Green, a la 

Creole . 162 

and Cheese. 161 

Filled . 160 

with Protose. 161 

Stuffed. 161 

Victoria. 162 

Potatoes and Apples... 168 

au Gratin . 168 

Baked. 162 

Cream . 165 

Savory . 165 

Boiled. 163 

in Jackets. 163 

New Potatoes.163 

Browned . 164 


PAGES 

VEGETABLES, (Continued) 


Potatoes, (Continued) 

Creamed . 164 

Escalloped. 165 

on Half Shell. 166 

Hash . 166 

Lyonnaise . 166 

Mashed . 164 

Balls. 167 

Muffins. 167 

Parsley. 164 

Puff . 167 

Roasted . 165 

Smothered. 168 

Southern Style. 167 

Potatoes, Sweet, a la 

Creole. 170 

Baked . 169 

Boiled. 169 

Browned . 170 

Mashed . 169 

Muffins . 171 

Southern Style . 169 

Stuffed . 169 

in Syrup . 170 

Pumpkin, Baked with 

Eggs . 178 

Baked in Shell. 178 

Rutabaga . 171 

Salsify, Baked with 

Cheese . 172 

Deviled . 171 

Escalloped. 172 

Potted . 172 

Souffle . 172 

Stew. 171 

Spinach, h la Mode.... 174 

and Eggs. 173 

Baked. 174 

with Egg. 175 







































































XXIV 


Vegetarian Cook Book 


PAGES 

VEGETABLES, (Continued) 
Spinach, (Continued) 


Boiled . 173 

in Cases. 173 

Creamed. 173 

in Cups .175 

8ouffl6 . 175 

on Toast . 174 

Squash, A la Mode. 177 

Baked . 176 

with Eggs. 177 

in Shell. 176 

Creamed. 176 

Escalloped . 177 

Mashed . 176 

Swiss Chard. 179 

Greens . 178 

Tomatoes, Introduction. 179 

A la Sanitarium. 180 

Baked . 180 

Broiled . 180 

Curry of. 186 

Delicacy . 184 

Escalloped, (1), (2). 181 

and Onions. 179 

Pudding . 182 

Rarebit . 185 

and Rice . 181 

Scrambled. 184 


Shells, with Macaroni 184 


PAOES 

VEGETABLES, (Continued) 
Tomatoes, (Continued) 


Southern Style . 185 

Stewed . 179 

Stuffed, (1), (2). 183 

with Potatoes .... 182 

with Rice . 182 

Steamed . 183 

Turkish Pilaf. 185 

Vienna . 186 

Turnips, Baked . 187 

Boiled . 187 

Creamed . 187 

Glac6 . 188 

Mashed . 187 

Ragout . 188 

VEGETABLE COMBINA¬ 
TIONS 

Bark Toy Gun. 191 

Chop Suey. 190 

Sanitarium . 189 

Hungarian Goulash .... 190 

Leipziger Allerlei. 189 

Mexican Pudding. 189 

Vegetable Goulash .... 190 

Pottage . 191 

Stew. 188 

SAMPLE MENUS. 

.346, a, and b 

















































CHAPTER INDEX 

PART II 

(For Reference Index, see back of book) 


I Why We Favor a Vegetarian Diet. 347 

Arguments of the Antis, 350. 

> 

II Is It Worth While to Pay Attention to Diet?.356 

What is natural food? 359; “Starving Amer¬ 
ica/ •' 361. 

Ill For What Do We Eat and Drink?. 365 


Is food the true and only source of vital ener¬ 
gy? 367; The sources of animal heat, 367; 

The true source of vital energy, 374. 

IV The Normal Functions of Food and Drink in the 

Economy of the Body. 376 

Starches, dextrins and sugars, 377; Glycogen 
or animal starch, 377; Fats and oils, 378; 
Proteids or nitrogenous foods, 379; Amino- 
acids, 380; Positive mineral elements, 384; 
Polarity, 385; Bulk, 386. 

V The Destructive Effects of Food and Drink. 387 

The relationship of electro-magnetically nega¬ 
tive food elements to disease producing acids, 

colloids, alkaloids and ptomains, in the human 
body, 390; Food elements and disease produc¬ 
ing acids, 391; A selection of poisonous pto¬ 
mains, 391, 

VI The Tensing and Relaxing Effects of Foods Upon 
the Digestive Organs and the System as a 
Whole.393 

Proteids, 394; Carbohydrates, 395; Hydrocar¬ 
bons, 396; Nature’s wise provision, 397. 

XXV 









xxvi Chapter Index 

VII Standard Poods . 399 

Milk and arterial blood the only standard food 
combinations in nature, 399; Dietetics in a 
nutshell, 403-4. 

VIII Digestion and Assimilation. 405 

Digestion of starches, 406; Digestion of fats, 

408; Digestion of proteids, 408; Processes 
of digestion, 410-11. 

LX The True Nature and Source of Vitamines.413 

X Who Discovered the Vitamines or Life Elements?. .421 

XI What Are the Life Elements?.430 

XII Relationship of Mineral Salts to Vitamines.435 

Microzyma and their relationship to the vito- 
chemical life element, 438; Raw food diet, 
pro and con, 439. 

XIII The Fallacy of the Calory. 441 

XIV Vitamines or Life Elements. 451 

A summary of scientific discoveries concerning 
vitamines, 452; Water Soluble B vitamine, 

457; Water Soluble C vitamine, 459. 

XV How to Charge Poods With Mineral Elements and 

Vitamines . 460 

XVI Questions and Answers Concerning Vitamines.467 

XVII The Magnetic Properties of Foods. 473 

Polarity of food and medicines, 476; The re¬ 
lationship of positive alkaline salts to neg¬ 
ative proteid materials, 480. 

XVIH Classification of Foods According to Their Mineral 

Contents and Vitamine Values. 482 

Animal foods, 482; Eggs, 483; Flesh foods, 483; 
Analytical food table, 484-5; Fish, 486; 
Leafy, juicy vegetables, 486; Roots and 













Vegetarian Cook Book 


XXVll 


XIX 


tubers, 487; Berries, 489; Acid and subacid 
fruits, 490; Sweet alkaline fruits, 491; Nuts, 
492; Legumes, 492; Grains, 493; Conclusions, 
494. 

Miscellaneous. 

Idiosyncrasies, 499; Mental dyspepsia, 500; 
Over-eating, 501; Fasting imperative in acute 
diseases, 503; To salt or not to salt, 504; 
Mono-diet, 514; Mastication, 516; Frequency 
of meals, 517; Drinking, 518; Distilled water, 
519; Drinking at meals, 520; Mixing starches 
with acid fruits and vegetables, 521; Some 
recantations, 523; Corroborative evidence of 
the importance of the positive mineral ele¬ 
ments in the vital economy, 525, 


497 






The Lindlahr 
Vegetarian Cook Book 


KEY TO OUR SYSTEM OF RECIPE MARKING 

Another cook book? Yes, but a cook book different 
from all others. It not only provides wholesome and 
palatable recipes, but it may be used as a guide by 
physicians and patients, by students of the science of 
dietetics, by all those who wish to apply intelligent 
instead of haphazard methods in the selection, com¬ 
bination and preparation of their food. 

The science of Natural Dietetics elaborated and prac¬ 
tically tested and applied for twenty years by the au¬ 
thors of this volume has reduced the problem of food 
selection and combination to an exact system which 
stands every test of theoretical inquiry and of practical 
application. 

Many vegetarian cook books are now on the market, 
but it seems that none of them fully satisfy the de¬ 
mands of the public, and there are good reasons for 
this. Some of these books contain few recipes except 
those composed of starches, fats, sugars and proteins. 
Recipes for the preparation of fruits and vegetables, 
which represent the mineral group in our system of 
dietetics, are conspicuous only by their absence. 
Others contain only raw food preparations. Still others 
give misleading advice and make erroneous statements. 
One of the most widely known vegetarian cook books, 
for instance, advises that all leafy vegetables “be 



2 


Vegetarian Cook Book 


thoroughly cooked and pressed out” in order to re¬ 
move harsh flavors. Such treatment, of course, leeches 
the organic salts and vitamines and thus removes the 
most valuable elements of nutrition in the vegetable. 

No matter, however, how good and true the theo¬ 
retical directions, nor how carefully prepared the 
recipes, most persons find it difficult to apply the prin¬ 
ciples of Natural Dietetics in the kitchen. While they 
may fully understand the theory of food selection and 
combination, they do not know the chemical composi¬ 
tion of the different food materials, and therefore find 
it impossible to select and combine to the best advan¬ 
tage. 

The same is true of physicians, and students of 
dietetics. Though they may understand thoroughly 
how starches, fats, proteins and organic salts should 
be combined in order to meet the requirements of the 
body for the various elements of nutrition, they seldom 
have sufficient knowledge of food analysis to pre¬ 
scribe or carry out a system of rational food com¬ 
bination, such as taught, for instance, in Natural 
Dietetics. They would be at a loss to know in what 
proportions starches, proteins, organic salts, and so 
forth, are contained in w T heat, beans, nuts, bananas, ap¬ 
ples, or other food material, unless they had made a 
special study of food chemistry. 

Furthermore, the physician who possesses this knowl¬ 
edge cannot impart it to the nurse or cook who has to 
provide the food for the patient. 

This difficulty is increased in cases of sickness and 
invalidism, when special care in the proper selection 
and combination of food becomes a vital necessity, and 
when errors in diet may be far reaching in their harm¬ 
ful consequences. 


Key to Our System of Recipe Marking 3 

In order to overcome these difficulties and perplex¬ 
ities of the physician, the nurse, the cook and the 
patient, in an easy and thoroughly practical way, we 
have evolved the following plan: 

We have divided all food materials into the follow¬ 
ing five groups. (See diagrams on pages 403 and 404.) 

Group I—Starches. 

Group II—Dextrins, Sugars. 

Group III—Fats, Oils. 

Group IV—Proteids: albumen, gluten, myosin, 
hemoglobin, and so forth. 

Group V—Positive Mineral Elements: potassium, 
sodium, iron, lime, magnesium, manganese, and lithium. 

Every recipe in this cook book, underneath its title, 
will be marked in such a way as to show the various 
food elements which it contains, in the order of their 
amount and importance. In order to make easier read¬ 
ing and to avoid confusion, we shall use in these mark¬ 
ings the initial letters of the food groups, (instead of 
the numbers of the groups), as follows: 

St—for Starches (Group I). 

S—for Sugars (Group II). 

F—for Fats (Group III). 

P—for Proteids (Group IV). 

M—for Mineral Elements (Group V). 

For instance, if starches outweigh the other food 
elements in a recipe, St will be placed first and the 
other elements after, in the order of their importance 
in the recipe. If the organic mineral salts constitute 
the predominating food elements, M will have first 
place. The food elements which are present in a recipe 
in considerable quantities will appear in black face 

Vol. 3—3. 


4 


Vegetarian Cook Book 


type. Those which are present in negligible quan¬ 
tities will appear at the end of the line, separated by 
a dash (—), in light face type. For instance, 

St S P— F M 

In the following we give a few practical illustra¬ 
tions : 


Combination Salad 

Groups M F 

Ingredients: Lettuce, cucumbers, tomatoes, Spanish 
onions, lemon juice, olive oil. 

Wash lettuce, removing defective leaves. Slice 
cucumbers, tomatoes and Spanish onions rather thin, 
arrange on the lettuce; serve with a dressing made of 
two parts olive oil to one part lemon juice. 

Lettuce, cucumbers, tomatoes and onions contain 
large quantities of the five positive mineral elements. 
Mineral elements are also predominant in the lemon 
juice of the dressing. The olive oil, on the other hand, 
contains nothing but various kinds of fats. Accord¬ 
ingly this recipe is marked Groups M F (Group M, 
mineral elements; Group F, fats and oils). Both 
groups are present in considerable quantities, there¬ 
fore both appear in black face type. 

Our Health Bread 

See recipe for health bread on page 210. 

Groups St P—M F S 

This bread contains about forty percent starches, 
ten percent protein (gluten), five percent cereal fats 
and vegetable oil, three percent sugar, which has 
formed in the fermentation of the dough, and ten parts 


Key to Our System of Recipe Marking 5 

per thousand of positive mineral salts. Starch and pro¬ 
tein, occurring in the largest amounts, are placed first 
in the marking and appear in black face type. Fats, 
sugar and mineral elements being present in small 
amounts only, appear in the order named after the 
dash, in ordinary type. 


Milk 

Groups M S F P 

In explanation of this formula we will give the con¬ 
tents of milk in round figures. (See table on page 
484.) There is no starch in the milk. The starches 
of the ingested food materials through the processes of 
digestion have been changed into dextrin and sugar. 

Group II. Carbohydrates, (sugars)—milk-sugar, 6 
percent. 

Group III. Hydrocarbons—fats, 4 percent. 

Group IV. Proteins—casein, 3!/2 percent. 

Group V. Positive Mineral Elements—potassium, 
iron, sodium, lime, magnesium, altogether 23 parts 
per thousand. The Mineral Group is placed first in the 
marking because milk is a positive food, that is, the 
milk is rich in the positive mineral elements in com¬ 
parison to the negative food elements of the first four 
groups. 

In studying these percentages one must not become 
confused by the fact that the mineral elements are 
present only in minute quantities, in parts per thou¬ 
sand, while the other food elements occur in much 
larger quantities in parts per hundred. The positive 
mineral elements, though occurring in foods and in 
animal and human bodies in small quantities only, 
are nevertheless of immense importance in the vital 


6 


Vegetarian Cook Book 


economy of the body. They are therefore given first 
rank in the markings of the recipes whenever they 
occur in similar or in higher proportions to those in 
milk. Milk, aside from red (arterial) blood of animals, 
is the only normal or standard food combination and 
therefore is our yardstick in measuring and estimating 
the chemical composition of other food combinations. 

What Constitutes a Natural Diet? 

Doctors and laymen who are not acquainted with 
the principles of natural dietetics ridicule the idea that 
it is possible to prescribe a diet which will “fit every¬ 
body.’ ’ A careful study, however, of the explanatory 
articles in this volume will show that there must be 
a combination of food elements which in certain 'well- 
defined proportions will fit the demands of the normal, 
human body. This combination must conform in its 
component elements to the chemical composition of 
milk or red (arterial) blood. In other words, any meal 
or diet, temporary or continuous, in order to be nor¬ 
mal or natural, must conform in its chemical com¬ 
position to that of milk or arterial blood. If w T e 
express this food combination in percentages of our 
food groups the formula would read as follows: 

A natural diet, which is to fill the demands of the 
human organism, must consist one-half of the food 
materials of Group V (mineral elements) and one- 
half of the food elements of Groups I, II, III and IV, 
(starches, sugars, fats and proteins). 

Any meal or diet composed in the foregoing propor¬ 
tions conforms to what we designate as normal or 
natural in food combinations. 


7 


Key to Our System of Recipe Marking 

Diet Prescriptions Made Easy for the Doctor 

It will be seen that, no matter to what school of 
medicine a physician belongs or what may be his ideas 
as to the diet to be used in different diseases, the sys¬ 
tem embodied in this cook book will enable him to give 
his diet prescription in a few words, with absolute pre¬ 
cision, covering every possibility of food selection and 
combination. 

Formerly, in a case of, say, Bright’s disease, the 
doctor could give only very general directions. He 
would, perhaps, say to the patient: “Exclude from 
your diet all foods that are rich in protein, such as 
meat, eggs and gluten.” 

But the patient or the nurse might not always know 
what foods are rich in protein, or whether a particular 
recipe contained protein in objectionable quantities. 
Furthermore, they might not know what to substitute 
for the foods containing protein so as to provide the 
patient with a variety of nourishing and appetizing 
dishes. 

Under the plan proposed in this book, the physician, 
if he desires to prescribe a low protein diet, rich in 
organic mineral salts, will write his diet prescriptions 
as follows: 

IGroups: M—one-half 

St and S—one-fourth 
F—one-fourth 

If, on the other hand, the physician should, in a case 
of diabetes, wish to reduce the carbohydrate foods and 
increase those rich in protein, his prescription w’ould 
read as follows: 


8 


Vegetarian Cook Book 


IJ. Groups: P—one-half 

F—one-fourth 
M—one-fourth 
Avoid St and S 

As before stated, it is not possible to carry out these 
directions to the letter, that is, to exclude any of the 
five groups entirely. While most food materials pre¬ 
dominate in the elements of one or two groups, they 
generally contain small amounts of the elements of the 
other groups in varying combinations. The latter 
appear in the markings in light face type. 

For instance, the substance of wheat consists almost 
entirely of starches and proteins, but it also contains 
fats and organic mineral salts in comparatively small 
quantities (starches, 65 percent; proteids, 10 percent; 
fats, 2 percent; organic salts, 8 to 10 parts per thou¬ 
sand). 

The patient, or whoever is to carry out the doctor’s 
directions in the kitchen, will always find it an easy 
matter to do so intelligently and consistently with 
the help of this cook book. All that needs to be done 
is to compare the diet prescription with the group 
markings of the recipes and to select those that con¬ 
form most closely to the physician’s prescription. 

It will be seen that this system of marking all recipes 
allows the widest possible range of choice in the selec¬ 
tion, combination and mode of preparation of foods. 
If there be restrictions in the use of certain food ele¬ 
ments in certain diseases as, for instance, the exclusion 
of starchy food in intestinal indigestion, the group 
markings will indicate plainly and at a glance all those 
recipes which should be excluded and those which may 
be used in safety. 


Key to Our System of Recipe Marking 9 

We have purposely allowed some latitude in the use 
of the dairy products, eggs, spices and condiments for 
the sake of those who may be in the stages of transi¬ 
tion from a meat diet to the natural regimen, and also 
for the sake of those who do not care to apply the 
principles of vegetarianism to the fullest extent. Those 
who desire to carry out a vegetarian or raw food regi¬ 
men more strictly and consistently may modify or ex¬ 
clude the use of dairy products, spices and condiments 
in the recipes to suit themselves. 

A Timely Warning 

This may be the place for a timely warning. Do not 
become finical or hypochondriacal over the matter of 
food selection and combination. The man who eats 
with a scale by his side, weighing every bite of food 
he takes, is to be pitied. His over-anxiety prevents the 
natural enjoyment of food, and tends to produce men¬ 
tal and nervous dyspepsia. 

It is not possible to conform exactly, by weight and 
measure, to the prescriptions and group markings 
given in this book, nor is it necessary in order to secure 
good results. What we are trying to supply (and 
what has been lacking heretofore) is a rational system 
of food classification which can be understood and 
applied by anybody possessed of ordinary intelligence 
in order to procure for himself or for those entrusted 
to his care the diet that is most suitable for the indi¬ 
vidual conditions and requirements. 

If those who follow the general directions for food 
selection and combination given in this book will keep 
fairly close to the proportions indicated in the group 
markings of the recipes, they will always be within 


10 


Vegetarian Cook Book 


safe limits and need not worry about the fitness of 
their diet. 

In cases of serious illness and digestive troubles, it 
is always best to consult a competent physician about 
dietetic as well as other treatment. It must also be re¬ 
membered that even the most wholesome foods, in the 
best possible combination, cannot be properly digested 
and assimilated if the digestive organs are in a slug¬ 
gish, atrophic condition. In such cases these organs 
must be made more alive and active through natural 
methods of treatment. 

The chemical properties and the functions of the 
five groups of foods are fully explained in Part II of 
this volume. 


UNCOOKED FOOD VERSUS COOKED FOOD 


Though this is a “cook book”, we find it necessary 
to begin with a recommendation of uncooked food. 
Much can and should be said in favor of raw or un¬ 
fired food. Less boiling, roasting and fermenting, and 
more of raw food would undoubtedly do away with a 
great deal of weakness and disease. 

Nature did not create man with a cookstove by his 
side. Man existed on this planet for ages before he 
knew how to start a fire, and in those days of unfired 
food he was, undoubtedly, like all the rest of God’s 
creatures who live in the freedom of nature, healthier 
and stronger physically than the present day diseased 
and degenerate product of artificial living and hyper¬ 
civilization. 

This does not mean that we advocate a return to 
savagery and barbarism. But we do claim that with 
the highest attainments of modern civilization we can 
combine the simple and rational ways of living and 
of treating human ailments which will insure health of 
body and mind, the highest efficiency, and the greatest 
possible capacity for the enjoyment of life. 

The constant use of cooked, highly spiced and 
fermented food takes away the relish of natural un¬ 
cooked food. It deprives man of the natural instinct 
and intuition for the right selection and combination 
of foods. The majority of people in this country, 
reared from infancy on the most unwholesome and liap- 

11 


12 


Vegetarian Cook Book 


hazard food combinations, have lost the capacity for 
tasting and enjoying the delicate natural flavors of 
fruits, nuts and vegetables. Mankind, for ages, has lived 
almost entirely on cooked and highly seasoned foods 
and stimulants. This has atrophied the taste buds 
in the tongue and palate. Natural sensitiveness for 
the finest flavors of fruits, nuts, vegetables and other 
uncooked foods can be restored only by using the 
latter much more liberally in the daily dietary. 

Fruits 

The most delicious and wholesome raw foods are the 
juicy fruits. While they run low in starches, fats 
and proteids, they contain large amounts of the posi¬ 
tive organic mineral salts (vitamines). 

They are, therefore, Nature’s own medicines,—splen¬ 
did tonics, natural stimulants, cholagogues, purifiers, 
antiseptics, anthelmintics and febrifuges. The only 
medicines we ever prescribe in inflammatory, febrile 
diseases are acid fruit juices diluted in water. 

The finest medicinal fruits are the acid and sub¬ 
acid varieties, such as lemons, oranges, limes, grape¬ 
fruit, pineapples, tangerines, apricots, apples, green 
gages and other plums, and certain subacid varieties of 
cherries, pears, peaches, nectarines, and similar fruits. 
While these fruits contain highly organized acids, such 
as malic, Qxalic and citric acid, they are very rich in 
the positive, alkaline mineral elements, and have, there¬ 
fore, an acid binding and acid eliminating effect upon 
the system. 

The prevalent idea, encouraged by many physicians, 
that acid fruits and acid vegetables cause rheumatism 
and other acid diseases, is entirely without foundation. 


Uncooked Food Versus Cooked Food 13 

This mistaken idea has arisen from the fact that all 
juicy fruits and vegetables are rich in alkaline organic 
salts, which dissolve the acid deposits in the tissues 
and throw them into the circulation. This temporarily 
overloads the blood stream with acids in solution, irri¬ 
tating the tender membranes of joints, muscles, brain 
and nerve tissues, and thus creating the various symp¬ 
toms of collemia or acute uric acid poisoning. As a 
result the urine shows an increase in acids, xanthins, 
indican and other forms of systemic poisons, which 
without an understanding of the cause of their appear¬ 
ance are regarded as “deleterious effects of vegetarian 
and raw food diet.” 

This increased elimination is unavoidable, if the 
patient is ever to be cured of his chronic rheumatism 
and other acid diseases—yet fruits and vegetables are 
blamed for causing rheumatism. 

Lemon Juice the Most Efficient Antiseptic 

The fruit acids, instead of being injurious to the sys¬ 
tem, are powerful solvents for morbid accumulations 
of an alkaline nature. 

In the (external) treatment of wounds and bedsores, 
even of a most serious nature, we never use anything 
but lemon juice diluted in water—the juice of one-half 
lemon in a cup of boiled or filtered water. 

Lemon juice is a wholesome food and at the same 
time is the finest natural antiseptic in existence, while 
most of the medicinal antiseptics and germicides are 
powerful protoplasmic poisons which benumb and kill, 
not only disease germs, bacteria and parasites, but also 
the healthy cells and tissues of the body. Since lemon 
juice is such an efficient antiseptic externally, it must 


14 


Vegetarian Cook Book 


jhave similar effects internally. This is true, not only 
of lemon juice, but also in a modified degree of all 
other acid and subacid fruits and vegetables. 

Our treatment of wounds is, in other respects also, 
altogether contrary to the teachings of the orthodox 
medical schools. While they bury wounds under many 
layers of bandages, soaked in poisonous antiseptics, we 
expose them as much as possible to air and light. The 
results are simply marvelous. Many wounds and sores 
which had entered upon the advanced stages of necrosis 
under the orthodox antiseptic treatment, and old vari¬ 
cose ulcers of many years’ standing, we have healed 
perfectly with the simple lemon juice, air and light 
treatments. 

Even advanced medical science has proved the truth 
of these statements through experience during the late 
World War and has heralded the “discovery” as one 
of its great achievements. 


Fruit Juices the Best Medicines for Babies 

All babies under our care, from the second week of 
their mundane existence, are given acid fruit juices in 
between the milk feedings. This is the best cure for 
rachitic diseases, because in the fruit juices the infant 
receives an abundant supply of the bone and tissue 
building materials. To give lime water, iron, sodium 
and other minerals in the inorganic mineral form, when 
the luscious fruits contain all these elements in the 
live, organic, vitamine combinations is, to say the least, 
very short sighted. The acid fruits also contain con¬ 
siderable amounts of fruit sugars—the finest forms of 
organic sugar in nature. 


Uncooked Food Versus Cooked Food 15 

Sweet Fruits 

The sweet, alkaline fruits, such as figs, dates, grapes, 
persimmons, melons, cantaloups, and certain varieties 
of peaches, pears, and the like, are very rich in highly 
refined, organic sugars, all ready for assimilation, and 
contain considerable amounts of the positive, organic 
mineral salts. They are, therefore, nourishing, purify¬ 
ing and stimulating. 

Dates rank highest in sugar, but are comparatively 
poor in organic salts. Figs make a much better show¬ 
ing. While they contain in round figures sixty percent 
of saccharin elements, they are also very rich in the 
positive organic salts, containing over ten parts per 
thousand of sodium, seven per thousand of lime, four 
per thousand of magnesium. This explains their ex¬ 
cellent relaxing, laxative properties. Sweet grapes 
rank low in proteids, but high in sugar. They contain 
about one percent nitrogenous elements, no fats, about 
sixteen percent of sugar, and rank fairly high in 
organic salts—about twenty parts per thousand. 

The value of the grape cure, like that of the milk 
cure, lies largely in the fact that it is a mild and pleas¬ 
ant form of proteid and starch starvation. The grape 
sugars burn up (oxidize), and the alkaline mineral 
elements neutralize and eliminate the acid by-products 
of starch and proteid digestion. 

Berries 

Berries are still richer in the positive, alkaline 
mineral elements than the acid and subacid fruits. 
Therefore, they possess great medicinal values. The 
country people in Germany gather in their seasons, 


16 


Vegetarian Cook Book 


the different kinds of berries, and preserve and dry 
them for use in the winter. 

Huckleberries, blueberries, blackberries, raspberries, 
strawberries, gooseberries, elderberries, currants and 
cranberries, besides being delicious raw foods, make 
excellent soups, drinks and desserts, and are to be 
classed among Nature’s finest remedies. They run 
from forty to one hundred parts per thousand in the 
positive, alkaline mineral elements. 

The widespread belief that the seeds of berries and 
fruits are responsible for many cases of appendicitis is 
another fairy tale. The best way to prevent appendi¬ 
citis is to live largely on seed-containing fruits and 
berries, and on other kinds of raw food. The small 
seeds which are swallowed act as scourers of the in¬ 
testinal tract. They stimulate the peristaltic move¬ 
ments of the bowels and are natural laxatives. Appen¬ 
dicitis, in ninety percent of all cases, is caused by a 
sluggish, atrophic condition of the intestines. 

Huckleberries, blueberries and blackberries are ex¬ 
cellent medicines, not only for diarrhea but for all 
other ailments of the digestive tract. In severe diar¬ 
rhea, dysentery, bloody flux and cholera morbus, no 
food whatsoever should be taken—only water mixed 
with acid fruit or berry juices. Blackberries and 
raspberries make delicious drinks and are fine tonics 
for weak stomachs. 


Nuts 

Nuts are by far the richest foods in nature. They 
contain only about five percent of water—all the rest 
of their substance is solid nourishment. On an aver¬ 
age, they contain from ten to twenty percent of 
proteins, fifty to sixty-five percent of fats, five to ten 


Uncooked Food Versus Cooked Food 17 

percent of carbohydrates, and from ten to twenty parts 
per thousand of the positive mineral elements. 

The most costly beefsteak contains only from twenty 
to thirty percent of nourishing substance, and seventy 
percent of impure water. 

Nuts, on the other hand, are three times richer than 
meat in fats and proteins, and their delicious flavors 
are enjoyed best when eaten raw. They are, there¬ 
fore, the finest substitutes for meat in the diet of the 
vegetarian and fruitarian. The only danger lies in 
eating too many of them. They should be taken in 
moderate quantities only, and always in combination 
with foods of the mineral group. 

No wonder many people say “nuts do not agree 
with me,” when they eat them by the handful after 
a heavy meal of meat, potatoes and vegetables. The 
vegetarian uses nuts, not with meat, but in place of 
meat. 

Many nut recipes will be found among salads, 
croquettes, roasts, and sandwich fillings. 

Vegetables 

The leafy, juicy vegetables which grow in and near 
the ground rank lower in proteins and starches and 
still higher in the positive mineral salts, than the 
fruits and berries. They are, therefore, best suited 
to balance in the diet the acid producing starches, 
sugars, fats and proteins. The mineral salts, con¬ 
tained in the juicy vegetables in larger amounts than 
in any other class of foods, are the real blood, bone 
and nerve builders, the most valuable antiseptics, blood 
purifiers and generators of the positive, electromag¬ 
netic energies in the body. 


18 


Vegetarian Cook Book 


In the divisions “Salads” and “Vegetables”, we 
have described the best ways of preparing vegetables, 
uncooked and cooked. Among these recipes will be 
found the most delicious combinations of raw berries, 
fruits, nuts and vegetables. 

None of the vegetables belonging to group five, 
which are relished raw, are improved by cooking. The 
cooking more or less destroys the vitamines and dis¬ 
sipates to some extent the vital energies latent in the 
vegetable protoplasm. 

Uncooked Cereals 

Seeds are highly charged with the sex principle, 
wdiich in physical matter is the highest expression of 
life force. All seeds, such as cereals, nuts and legumes, 
which can be used as foods are, therefore, espe¬ 
cially rich in the life elements—in vital magnetism 
or vitamines—and these vital energies remain unim¬ 
paired and most effective in the uncooked foods. 

While the digestive apparatus, in the case of most 
people, through the constant use of cooked and highly 
spiced foods, has lost its ability to thoroughly digest 
and assimilate the raw starches of cereals, it is good 
practice to partake of some raw cereal at one or more 
meals every day. They should be freshly ground or 
cracked in the hand mill, or soaked, dried and flaked 
in a grain and nut flaker. 

Flaked and rolled grains can be bought in every 
well equipped grocery, but these seldom consist of the 
whole grains, usually having been robbed of the mineral 
elements. The surest w r ay is to buy the grains and 
prepare them at home. A mixture of rolled oats, wheat 
and rye in about equal proportions, with additions of 



Uncooked Food Versus Cooked Food 19 

pine nuts and raisins, makes an excellent and palatable 
substitute for baked bread. The flaked grains may be 
mixed according to individual taste and fancy, with 
various kinds of nuts, raisins, figs, dates or other un¬ 
cooked fruits and berries. A great variety of palatable 
and tempting uncooked strength food dishes can be 
prepared in this way. 

Raw Sugars 

Always the natural sugars should be used. Honey 
is the very best of all and should be given preference 
when available. Maple and pure cane syrup come next 
in order; then the brown, unrefined cane or beet sugar. 
The highly refined, inorganic sugars—granulated, pul¬ 
verized and loaf—should not be used. The reasons 
for this are clearly explained in Part II of this volume, 
page 446. 

Foods and Thirst 

Those who adopt a vegetarian diet soon find that 
they are not as thirsty and do not require nearly as 
large an amount of fluids as they did under the meat 
diet. The following explains why this is so. 

The juicy fruits and vegetables contain on an 
average about ninety percent of water. These fruit 
and vegetable juices, prepared in Nature’s own labora¬ 
tory, supply in the best possible form the demand for 
fluids in the animal and human body. They are cool¬ 
ing, refreshing, and saturated with the most valuable 
medicinal elements found in nature. 

These vegetarian foods, therefore, are non-heating 
and non-irritating, and contain in themselves large 
amounts of pure and wholesome fluids. Flesh foods,. 

Vol. 3—4. 


4 


20 


Vegetarian Cook Book 


as we have learned, are saturated with uric acid, 
poisonous alkaloids and ptomains, which have a stim¬ 
ulating, heating and irritating effect upon the system. 
This is further increased by the spices and condiments 
necessary to cover the unpleasant odor and taste of the 
flesh. Large amounts of fluids are required to coun¬ 
teract the heating and corroding effects of these sys¬ 
temic poisons, and to “wash” them out of the system. 

Herein lies the reason why a meat diet creates 
abnormal thirst and is most conducive to the forming 
of the drink habit, while the adoption of a fruit and 
vegetable diet is the best remedy for the abnormal 
craving for drugs, tobacco, and spirituous liquors. 


MEDICINAL VEGETABLES AND RECIPES 


Carrots and Beets Good Worm Remedies 

Carrots and beets are very rich in organic sugars 
and mineral salts, and are, therefore, excellent blood 
builders, purifiers and worm killers. They are valuable 
foods in all forms of anemic and acid diseases. 

Children, especially those afflicted with intestinal 
parasites, should be allowed to eat all the raw carrots 
and beets they desire. 

Pumpkin Seeds, Good Tapeworm Remedy 

Peeled pumpkin seeds, administered after sufficient 
preparation by natural living, treatment and fasting, 
will harmlessly and promptly remove tapeworms, 
roundworms, pinworms and other parasites. This 
remedy should, however, be used under competent 
advice. Santonin, filixmas and other poisonous anthel¬ 
mintics may kill the worms, but they also paralyze the 
intestines,—in many instances causing lifelong con¬ 
stipation and intestinal indigestion. 

Flaxseed Tea for Colds 

Flaxseed tea is a valuable remedy for colds, croup 
and catarrhal diseases. It has a soothing and healing 
effect upon the raw and sore membranes of the throat, 
and upon the digestive and urinary organs. Take a 
few tablespoonfuls of this tea when needed to allay 

21 


22 


Vegetarian Cook Book 


the soreness in the throat and bronchi. The best way 
to prepare this tea is to boil a tablespoon of flaxseed 
in three cups of water for five minutes, then strain 
and add some honey and lemon juice. 

Rutabaga Syrup for Colds 

Rutabagas furnish another splendid remedy for 
colds, croups and catarrhs. Take a large rutabaga, 
scrub clean w T ith a vegetable brush but do not peel, 
then wipe dry. Remove top and scoop out center, 
leaving a shell about an inch and a half in thickness. 
Fill cavity “with unrefined brown sugar or with pure 
maple sugar. Now place in a very slow oven or on top 
of a cookstove for eight to twelve hours, in such a 
w r ay that the sugar and the juice of the rutabaga forms 
a thick syrup. Care must be taken that the applied 
heat is not too great, lest it bake the root and dry up 
the syrup. If the sugar absorbs too fast, more must 
be added. A teaspoonful of this syrup should be taken 
whenever needed to allay the irritation and soreness in 
the throat and bronchi. 

Kidney Tonics 

Teas made from watercress, asparagus or juniper 
berries have a relaxing effect upon the urinary organs 
and are therefore valuable aids to promote the flow of 
scanty urine. "Warm relaxing sitz baths and hot com¬ 
presses over the bladder are also valuable aids in 
relieving retention of urine. If the urinary organs are 
affected by inflammatory conditions, cooling compresses 
and sitz baths must be applied. 


Medicinal Vegetables and Recipes 23 

Onion and Grated Potato Poultices for Inflammations 

Slightly fried onions make excellent drawing and 
soothing poultices for inflammations in the middle ear. 
Apply warm. 

Grated raw potatoes applied as poultices are the best 
of all remedies in the worst forms of inflammations of 
the eyes such as glaucoma, trachoma, gonorrheal in¬ 
fection and iritis. The raw potato poultices must be 
renewed before they become hot and dry. 

Cottage Cheese and Gruel Poultices 

Fresh cottage cheese or oat gruel poultices, warmed 
to blood heat, make good ripening and drawing poul¬ 
tices for runabout abscesses, boils, furuncles, car¬ 
buncles and infected wounds. 

Horseradish and Pineapple Good Counter-Irritants 

Grated horseradish, pineapple or mustard makes 
good drawing counter-irritant poultices for inflamma¬ 
tions in the throat, lungs, or other organs of the body. 
The juice of pineapples (raw or cooked.) is a good 
remedy for colds, coughs and croup. 

Natural Laxatives 

The best natural laxatives are figs, prunes and 
raisins, raw or stewed. In febrile conditions and when 
solid food cannot be taken, give the juices. Raisin 
juice acts better on some people than figs or prunes. 

Still others are aided greatly by eating young, green 
onions, Spanish onions, scraped sweet apples, or by 
taking raw rhubarb juice. 


POPULAR SUPERSTITIONS 

Strawberries and Cucumbers—Purifiers, not Poisons 

Writers of the Woods-Hutchinson type on hygienic 
subjects have created a popular superstition that straw¬ 
berries, cucumbers, tomatoes and other medicinal fruits 
and vegetables are poison foods, because they some¬ 
times produce skin eruptions, diarrheas and other 
forms of acute elimination. 

Cucumbers as they come from the garden are medi¬ 
cine to the human body, especially in diarrheas and 
cholera morbus. They are homeopathic to such condi¬ 
tions. It is wrong to soak them in salt, pepper and 
vinegar. In their natural state they are great puri¬ 
fiers, counteracting the poisons of flesh foods, alcohol 
and tobacco. Because they eliminate the noxious 
accumulations of these poisons in a somewhat drastic 
manner many physicians as well as the laity regard 
them as harmful and poisonous. This is “ blaming the 
broom for raising the dust”. When properly prepared, 
or rather when not prepared at all aside from cleans¬ 
ing, they rank among the most wholesome products of 
the soil. 

The rinds of the cucumbers contain a valuable kidney 
tonic and should not be removed if tender and pala¬ 
table. 

Grapefruit does not contain quinin, though, like 
all other acid and subacid fruits and vegetables for 
reasons elsewhere explained, it is an excellent remedy 
in all inflammatory febrile diseases. 

24 


Popular Superstitions 


25 


Tomatoes do not make cancer, but help to cure it. 
Most of our cancer patients, at one time or another 
while undergoing treatment, usually during the heal¬ 
ing crises, develop a strong appetite for tomatoes, and 
we always encourage them to satisfy this craving to the 
fullest extent. 


No Opium in Lettuce 

Lettuce is a splendid remedy for soothing tired and 
irritated nerves, and for relieving insomnia. Its seda¬ 
tive qualities, however, are not due to opium. Lettuce 
does not contain the slightest trace of opium, but it 
is very rich in the positive, alkaline mineral elements. 
These neutralize and eliminate the poisonous acids and 
alkaloids which irritate and over-stimulate the brain 
and nervous system, and cause all kinds of nervous 
troubles. 

Peaches do not contain prussic acid. It is true 
that the seed of the peach contains minute quantities 
of this poison—not enough to be harmful—but the 
luscious flesh of the peach does not contain the slightest 
trace. It is regrettable that people should be frightened 
from enjoying one of Nature’s most delicious and 
wdiolesome products through this foolish superstition. 

Neither do watermelons cause malaria. This is a 
widespread, superstitious belief among southern peo¬ 
ple, for whom plenty of fresh watermelons in their 
season would be the best possible preventive of malaria. 
True, watermelons in a condition of decay may, like 
all other such foods, become dangerous to health, 
but when ripe and fresh this delicious, juicy frtiit is 
one of Nature’s finest cooling and purifying medicines 
—one of the best known cures for malaria and other 


26 


Vegetarian Cook Book 


febrile diseases peculiar to hot climates. If the Southern 
people would use more watermelons and other juicy 
fruits during the heated seasons, instead of so much 
lard and other greasy foods, for which they seem to 
have a curious fancy, they would not be so prone to 
these maladies. 


RULES FOR MEASURING 

A cupful of any ingredient means a half-pint cup. 
Such measuring cups are made of tin, glass or 
aluminum and it is convenient to have two, one divided 
into quarters and the other into thirds. 

Flour, sugar and butter, in recipes calling for table¬ 
spoonfuls, should be measured rounding, as they mean 
a given weight. 

A rounding tablespoonful of flour weighs half an 
ounce. 

A rounding tablespoonful of butter or other solid 
fat weighs an ounce. 

Four saltspoonfuls make one tablespoonful. 

Four teaspoonfuls make a tablespoonful. 

Four tablespoonfuls make one gill. 

Two gills, one cup or half a pint. 

Two pints, one quart. 

A cupful of butter, half a pound. 

A cupful of flour, a quarter of a pound. 

A cupful of brown or granulated sugar, half a 
pound. 

A cupful and a quarter of powdered sugar, half a 
pound. 

A pint of liquid, as a rule, one pound. 


SALADS AND SALAD DRESSINGS 


Key to reference letters: St, starches; S, sugars; F, fats; 
P, proteids; M, mineral elements. 

The leafy, juicy vegetables and the fruits are most 
beneficial when eaten raw without dressing, or when 
prepared simply with lemon juice and olive oil. 

Never use vinegar or pepper and salt with raw 
vegetables. Lemon juice is the most delicious sub¬ 
stitute for vinegar. Vinegar, a product of fermenta¬ 
tion, is a powerful antiseptic and preservative. It is 
useful for preserving food in the pantry, but it is not 
advisable to preserve food in our stomachs. Vinegar 
retards digestion; lemon juice promotes it. An excep¬ 
tion to this is the digestion of the starches in the 
stomach which is somewhat retarded by acid fruit and 
vegetable juices. Mayonnaise and French dressings 
should be prepared with lemon juice instead of vinegar. 

Every meal should contain a considerable propor¬ 
tion of uncooked fruits and vegetables, which are best 
served in the form of tempting salads. However, we 
have not confined ourselves to salads made from raw 
fruits and vegetables but include also more elaborate 
combinations to be used for a change, or for special 
occasions. 

In the summer, salads should take the place, to a 
large extent, of soups and cooked foods. For luncheon, 
an appetizing fruit or vegetable salad with whole grain 
bread and, if desired, a glass of milk or fruit juice, 
will be found fully satisfying and sufficient for the 

27 


28 Vegetarian Cook Book 

brain worker, as well as for one engaged in physical 
labor. 

The salad should be served at the beginning of the 
meal. 

There are certain rules regarding the preparation 
of salads which should be observed under all circum¬ 
stances : 

(1) Strong condiments and spices should not be used. 
They over-stimulate and thereby irritate the digestive 
organs, the nerves and sex centers, interfere with 
proper digestion and assimilation, and thus result in 
a corresponding degree of weakness which affects the 
entire organism. 

(2) Lemon juice should be used instead of vinegar, 
for reasons previously stated. 

(3) Seasoning and dressing should be added at the 
last moment, just before serving. 

Any of the following green vegetables may be served 
singly or in various combinations with the dressings 
which follow, that is: 

Lettuce is very appetizing with lemon juice and 
honey only, or with any of the dressings. 

Cucumbers may be sliced in the ordinary way with 
any of the first six dressings. They are very palatable 
when quartered lengthwise and sprinkled with lemon 
juice and olive oil. 

Sliced onions, sliced tomatoes, cucumbers, endive, 
Swiss chard, young carrots, green peas in the pods, 
nasturtium leaves and green seed pods, celery, cab¬ 
bage, young spinach, parsley, water cress and dan¬ 
delions are good with any of the dressings mentioned, 
to suit individual taste. Water cress is very palatable 
with lemon juice and olive oil. The flavor of tomatoes 
blends well with mayonnaise, or with dressing No. 4. 


Salads and Salad Dressings 


29 


For the information as well as for the convenience 
of the user of this book, the simpler recipes, under 
both dressings and salads, are grouped first. From 
among these recipes should be selected those to be used 
in the curative diet, and, in the main, for the normal 
diet as well. The more complex recipes appearing 
later should be used only occasionally, if at all, in the 
normal diet. In salad recipes where choice of several 
dressings are given, the simple ones should always 
be used in the curative diet. 

1. Salad Dressing 

Group M 

Lemon, orange or rhubarb juice. 

2. Salad Dressing 

Groups M S 

Lemon or rhubarb juice and honey, 2 parts juice to 
1 of honey. 

3. Salad Dressing 

Groups M F —S 

Lemon, orange or rhubarb juice and olive oil. Add 
honey or brown sugar, if desired. 

4. Salad Dressing with Onion Flavor 

Groups M F 

To y 2 CUp oil or cream add the 3 uice 1 lemon and 
a pinch of salt. Beat well, then add the juice of 1 large 

onion, or 1 grated Spanish onion or finely chopped 

parsley. 


30 


Vegetarian Cook Book 


5. Nut Butter Dressing 

Groups F P M —S 

Mix well 1 part lemon juice with 2 parts nut butter, 
recipe 743. Sweeten with a little brown sugar, maple 
syrup or honey, if desired. 

% 

6. Sour Cream Dressing 

Groups F S M 

To 1 cup sour cream add 3 teaspoons honey or brown 
sugar, and lemon juice to taste. Mix well. 

7. Cream Salad Dressing (1) 

Groups M F 

1 cup cream, juice of 1 lemon, 1 tablespoon each of 
onion juice and olive oil, and a pinch of salt. 

8. Cream Salad Dressing (2) 

Groups F M —S 

Beat well together the juice of 2 lemons with y 2 cup 
olive oil. Add a pinch of salt, and 1 or 2 teaspoons 
honey or brown sugar, according to taste. Lastly, add 
slowly 1 cup cream, a little at a time, stirring well. 

9. Cream Salad Dressing (3) 

Groups F P M 

Into 1 well beaten egg, stir 1 cup sweet cream and 
the juice of 1 lemon. 


Salads and Salad Dressings 


31 


10. Cream Salad Dressing (4) 

Groups F P M 

Take the yolk of 1 egg, y 2 teaspoon each of salt and 
brown sugar; beat well and add 1 pint cream and the 
juice of 1 lemon. 

11. Corn Cream Salad Dressing 

Groups F M —P S St 

Split down the grains and scrape the juice and pulp 
from fresh, juicy sweet corn, and add an equal amount 
of nut butter mixed with water to the consistency of 
cream. Season lightly with salt or celery salt. 

12. French Dressing 

Groups F M 

Dissolve y 2 teaspoon salt in 2 tablespoons lemon 
juice, then add % cup olive oil, drop by drop, beating 
hard all the time. Cream may be substituted for part 
of the oil. 

13. Mayonnaise 

Groups F M 

Ingredients should be very cold. 

Into a chilled soup bowl put the carefully drained 
yolk of 1 egg. Add y 2 teaspoon each of salt and sugar, 
a few drops lemon juice, and stir at once with a silver 
spoon. When well mixed, add olive oil, just a few 
drops at first, then in larger amounts, stirring con¬ 
stantly until about a cup of oil has been added. Now 
add lemon juice until the desired degree of acidity is 


32 


Vegetarian Cook Book 


reached. When ready to serve, 1 cup whipped cream 
may be added if desired. 

Finely chopped parsley or grated carrot may be 
added to mayonnaise to produce novel effects. 

14. Delicious Mayonnaise 

Groups F M 

Mash fine the yolk of 1 hard boiled egg; add 1 tea¬ 
spoon each of salt and sugar, and the yolk of 1 raw 
egg; mix the ingredients well, then add oil very slowly, 
about 1 pint; add lemon juice to suit taste, stirring 
constantly in one direction all the time; then add 1 cup 
whipped cream. 

15 Cooked Mayonnaise 

Groups F M —S 

Yolks of 3 eggs, well beaten, y 2 teaspoon dry mus¬ 
tard, salt, 3 rounding teaspoons brown sugar, 6 table¬ 
spoons lemon juice, 8 tablespoons water, and butter 
the size of an egg; cook all together for about five 
minutes. Thin with cream or fruit juice. 

16. Chiffonade Dressing 

Groups F P M 

Mix 2 tablespoons minced parsley, 2 hard boiled eggs, 
chopped fine, a little salt, 4 tablespoons olive oil, and 
the juice of 1 lemon. Mix well and stand on ice until 
thoroughly chilled. Serve with lettuce or cabbage. 

17. Boiled Salad Dressing (1) 

Groups F P —M St S 

Melt 1 tablespoon butter, sift in 1 of flour and rub 
smooth. Stir in y 2 teaspoon salt, 1 teaspoon brown 


Salads and Salad Dressings 33 

sugar and 2 eggs, then add y 2 cup each lemon juice 
and water. Beat well, set the dish in a pan of boiling 
water, and cook until the dressing thickens, with occa¬ 
sional stirring. When cool, add 2 tablespoons olive 
oil or cream. Beat with an egg-beater until light and 
foamy. 

18. Boiled Salad Dressing (2) 

Groups F M 

Put 5 tablespoons of lemon juice in a double boiler; 
add 1 teaspoon sugar, and y 2 teaspoon salt. Stir until 
dissolved; add well-beaten yolks of 5 eggs; take from 
fire, add y 2 cup butter; beat until cool. Thin with 

whipped cream. 

19. Boiled Salad Dressing (3) 

Groups F M 

Mix together 1 teaspoon salt, 1 teaspoon sugar, and 
1 tablespoon olive oil; add slowly the beaten yolks of 
3 eggs, y 2 cup olive oil and cup lemon juice. Cook 
in a double boiler until the mixture thickens; while 
hot, stir gradually into the well beaten whites of the 
eggs. This recipe should make 1 pint of dressing. 

20. Boiled Salad Dressing (4) 

Groups F P M—S 

1 egg, V2 cup sugar, 1 tablespoon flour, y 2 teaspoon 
mustard and salt, y 2 cup each of lemon juice and 
water; put together in the order given, beating the 
egg a little; boil until thick, stirring constantly; add 
1 cup whipped cream. 


34 


Vegetarian Cook Book 


21. Boiled Salad Dressing (5) 

Groups F P—St M 8 

2 eggs, 1 tablespoon flour, 1 tablespoon sugar, 1 
tablespoon butter, y 2 teaspoon salt, y 2 cup lemon juice, 
y 2 cup water; mix and cook until it thickens; when 
cold, add cream or olive oil. 

22. Salad Dressing Variations 

Groups (according to ingredients). 

Mayonnaise or boiled salad dressings may be thinned 
with cream or fruit juice for variety. 

23. • Sanitarium Dressing 

Groups F P—M 

Mix 1 cup cream with 1 cup of Neufchatel cheese; 
add 2 tablespoons of minced parsley or onion, accord¬ 
ing to taste. 

24. Thousand Islands Salad Dressing (1) 

Groups F—P M 

Beat smooth 1 raw egg and the yolk of 1 hard- 
boiled egg; add slowly 1 cup olive oil, then 3 table¬ 
spoons lemon juice and 3 tablespoons chopped ripe 
olives; add salt and paprika to taste. When ready to 
serve, add 1 cup whipped cream. Serve at once on 
lettuce hearts. 

25. Thousand Islands Salad Dressing (2) 

Groups M F P 

1 cup mayonnaise, 1 cup whipped cream, 2 hard- 
boiled eggs, 2 sweet peppers, 1 boiled beet and 1 Span- 


Salads and Salad Dressings 


35 


ish onion, chopped fine, CU P celery, cut fine; mix 
well and serve on lettuce. 

26. Whipped Cream Dressing (1) 

Groups F M 

Whip 1 pint of cream very stiff; add juice of 1 
lemon. A little salt or celery salt and a little grated 
onion may be added. For variety, 1 tablespoon of 
chopped green peppers, minced parsley, raisins or ripe 
olives may be used. 

27. Whipped Cream Dressing (2) 

Groups F M 

Whip 1 cup of cream very stiff; add 2 tablespoons 

of boiled dressing, a dash of paprika, and a little lemon 
juice. 

28. Raw Asparagus Salad 

Groups M —F P St S 

Cut into short lengths tender asparagus stalks, ar¬ 
range on lettuce leaves, and serve with dressing 1, 2 
or 3. 

29. Raw Asparagus and Cauliflower Salad 

Groups M— F P St S 

Cut tender stalks of asparagus into short lengths. 
Mix with equal amounts of raw cauliflower broken 
into flowerets and serve with or without lettuce, using 
dressing 1, 2 or 3. 

Vol. 3—5. 


36 


Vegetarian Cook Book 


30. Alligator Salad 

Groups M F P—8 

Peel large pears, cut into lengthwise slices and press 
4 or 5 blanched almonds into each slice. Arrange 
in circle on lettuce leaves and serve with dressing 3, 
6 or 13. 

31. Stuffed Apples 

Groups M F—P 

Core ripe, red apples, scoop out the centers, mix with 
chopped celery, English walnuts, and finely shredded 
pimientos, moisten well with dressing 3 or 13 and fill 
the apple shells. A teaspoon of unsweetened whipped 
cream may be put on top of each. Serve on lettuce 
leaves. 

32. Banana and Berry Salad 

Groups S St M—F 

Quarter bananas lengthwise, then slice. Mix with an 
equal amount of berries or grapes cut in half, and serve 
at once with dressing 1, 3 or 26. If desired, sprinkle 
with chopped nuts. 

Apples cut in small chips or dice will improve the 
salad for those who enjoy a tart flavor. 

33. Bird’s Nest Salad 

Groups M P—F 

Cut lettuce in strips with kitchen shears. Dress with 
oil and lemon juice. Mould cottage cheese into balls 
about the size of walnuts and roll in chopped nuts; 
or chopped nuts may be mixed with the cheese. Place 
three cheese balls and several ripe olives in a nest of 
the shredded lettuce for each individual serving. 


Salads and Salad Dressings 


37 


34. Cabbage Cups 

Groups M F 

Cut or chop fine, equal portions of cabbage, apples 
and celery, moisten with dressing 3, 6, 12 or 13. Serve 
in the cup-like leaves found near the heart of the cab¬ 
bage. 

35. Cabbage Salad 

Groups M F—P 

Chop fine 1 small head of cabbage, enough celery to 
make 1 pint, and 1 Spanish onion. If desired, add 1 cup 
of coarsely ground or flaked peanuts. Mix well with 
equal parts of lemon juice and olive oil and serve on 
lettuce leaves. 

36. Shredded Cabbage Salad 

Groups M F 

Shred a small head of white cabbage and put it in 
cold water for 1 hour. Drain thoroughly and mix with 
dressing 3, 6 or 26. Serve at once garnished with 

ripe olives. 

37. Cabbage and Apple Salad 

Groups M F—P 

Chop together a small head of cabbage and t /2 cup 
nuts, add about 3 good-sized apples, cut into dice. Mix 
well with dressing and serve on lettuce leaves, or ar¬ 
range on a platter with a border of water cress. 


38 


Vegetarian Cook Book 


38. Cabbage and Nut Salad 

Groups M F —P 

Chop fine y 2 head of tender cabbage, let stand in 
cold water for about 1 hour, drain. Add l / 2 the amount 
of finely cut celery, 1 cup of chopped nuts, and 1 small 
minced onion. Mix with dressing 7 and serve garnished 
with ripe olives. 

39. California Salad 

Groups M F —P 

Split in halves 2 nice, full heads of lettuce, place in 
water for half an hour, inner surface down to extract 
insects. Wash carefully and drain. Remove a few of 
the inside leaves, and fill the hollow with chips of 
orange and grapefruit. Along the edges place alter¬ 
nately Malaga and Concord grapes, split in halves and 
seeded. Sprinkle finely chopped nuts on top, and in 
the center place a cherry. Serve with dressing 3, 6 
or 13. 

Instead of the lettuce, large apples or pears may be 
used as a foundation. 

40. Cantaloup Salad (1) 

Groups M S —F 

Cut cantaloups in strips, remove seeds, peel, cut 
into dice and serve on lettuce with dressing 3, 6, 13 
or 26. 

41. Cantaloup Salad (2) 

Groups M S —F P 

Pare a sweet cantaloup and remove the seeds, cut 
in thick strips and serve on lettuce leaves with a French 


Salads and Salad Dressings 


39 


dressing. Force cottage cheese through a ricer and 
sprinkle liberally. 

42. Carrot Salad (1) 

Groups M S F 

Scrub the carrots and run through a grinder or grate 
them. Heap on lettuce leaves and serve with dressing 
2 or 3. 

43. Carrot Salad (2) 

Groups M F P 

Grate raw carrots, mix with pine nuts or grated 
fresh cocoanut or sprinkle with ground almonds. Serve 
on lettuce leaves garnished with ripe olives. Place 
a section of lemon on each plate. 

44. Carrot and Tomato Salad 

Group M 

Grate raw carrots or grind fine; mix with an equal 
amount of diced ripe tomatoes, or canned tomatoes may 
be used. Pour over a dressing of olive or corn oil. 
Serve on lettuce leaves. 

45. Cauliflower Salad (1) 

Groups M F—S 

After washing, break a head of cauliflower into 
flowerets, mix with shredded lettuce and serve with 
dressing 2, 3 or 6. The raw cauliflower will be found 
to have a very dainty, nutty flavor. 


40 


Vegetarian Cook Book 

46. Cauliflower Salad (2) 

Groups M P F—S 

With shredded endive or lettuce mix some pine nuts 
or flaked peanuts. Stir into it dressing 3, with a little 
honey added, if desired. Break a head of cauliflower 
into small flowerets and arrange upon this bed. 

47. Celery Salad 

Groups M F P 

1 pint celery chopped or diced. Mix with thin 
mayonnaise or sour cream dressing 6. Serve on lettuce 
garnished with ripe olives or sections of tomatoes. 
1 cup chopped almonds or pine nuts may be added. 

48. Celery and Orange Salad 

Groups M F P 

1 cup chopped celery, 1 cup chopped English wal¬ 
nuts, 1 cup of orange cut in cubes; serve with dressing 
2, 3 or 9. 

49. Celery and Cottage Cheese Salad 

Groups P M F 

Line wet moulds with a layer of cottage cheese. Fill 
the center with celery and nut salad. Turn out and 
decorate with parsley or watercress. 

50. Cottage Cheese and Pineapple Salad 

Groups P M F 

To 1 cup of cottage cheese, add an equal amount of 
pineapple cut into cubes; serve on lettuce leaves with 
mayonnaise or French dressing. 


Salads and Salad Dressings 


41 


51. Raw Corn Salad (1) 

Groups M P F—S 

With a sharp knife slit the grains of young sweet corn 
down each row, and with the back of the knife press 
out the pulp. To 2 parts of the corn add 1 part pig- 
nolias or pecan meats chopped. Minced celery or pars¬ 
ley may be added. Serve plain or with dressing 2 
or 3. 

52. Raw Corn and Tomato Salad 

Groups M F P—S 

Prepare the corn as in the preceding recipe, and 
mix with twice the amount of tomato cut into small 
pieces. Dress with olive oil and serve on lettuce leaves. 

53. Raw Sweet Corn Salad (2) 

Groups M P F 

With a sharp knife slice off the tips of the grains 
of sweet corn and scrape out the remaining pulp with 
the back of the knife. Mix with this pine nuts, peanuts 
or other nuts, flaked or chopped, or cocoanut grated, 
in proportions of not more than 1 part nuts to 5 parts 
corn, and serve on endive or lettuce. 

54. Raw Sweet Corn and Cauliflower Salad 

Groups M F S 

To 1 part sweet corn, removed from the cob as in 
recipe 53, add an equal quantity of cauliflower, 
chopped, a small quantity of minced celery, parsley or 
cress and serve with dressing 2 or 3. 


42 


Vegetarian Cook Book 


55. Raw Com and Carrot Salad 

Groups M F P—8 

Remove the corn from the cob as directed in recipe 
53. Mix 2 parts of the corn with 1 part ground or 
grated carrot and 1 part of kohlrabi or turnip chopped 
fine. A small amount of pignolias or other nuts may 
be added. Dress with olive oil or dressing 2 or 3. 

56. Cucumber and Lettuce Salad 

Groups M S F 

Slice or cut cucumbers into small dice. Serve on 
bed of lettuce with dressing 2, 3, 6 or 7. 

57. Dandelion Mint Salad 

Groups M F 

Arrange the dandelion leaves on plates and sprinkle 
with finely chopped mint; serve with French dressing, 
and add a spoonful of chopped chives. 

58. Dandelion and Orange Salad 

Groups M F P 

Wash the dandelion leaves in very cold water to 
make them crisp; cut into shreds with scissors; peel 
and chip sweet oranges in proportions of 1 orange to 
each cup of shredded dandelion. 

For a dressing, rub the salad bowl with a piece of 
garlic, cut a stalk of leek into fine rings and add 2 
tablespoons olive oil. Stir well, add the orange and 
dandelion, toss together with a wooden fork and spoon. 
This salad should be served as soon as mixed. 


Salads and Salad Dressings 43 

59. Endive Salad 

Groups M F 

Use only the tender, white leaves. Wash in very 
cold water to make them crisp; drain and cut fine. 
Mix well with French dressing or with dressing 2, 3 
or 7. 

60. Favorite Raw Salad 

Groups M S F P 

Grind fine in a vegetable grinder 1 stalk celery, 1 
sweet potato, 1 carrot, 1 large apple, 1 small yellow 
turnip, 1 beet, 1 cup each seeded raisins, and English 
walnuts or pecans. Into the mixture stir 1 cup of olive 
oil and let stand four or five hours, then add the juice 
of 2 lemons. Mix well and serve on shredded lettuce. 

61. Florida Salad 

Groups M S F 

Peel and slice 4 pears, 2 tomatoes, 1 green pepper; 
add 1 cup green peas; mix with dressing 3, 6, 7 or 12 
and serve on lettuce leaves. 


62. French Fruit Salad (1) 

Groups M S F— P St 

Peel and slice 2 oranges, 2 apples, and 2 bananas. 
Arrange in layers on individual plates, pour over a 
little mayonnaise thinned with cream. Garnish with 
chopped nuts and lettuce hearts, or with watercress. 


44 


Vegetarian Cook Book 


63. French Fruit Salad (2) 

Groups M—F 

Chop 3 cups apples and 1 cup celery; put a ring of 
pineapple on lettuce leaves; mix apples and celery 
with a French dressing and place on pineapple. 

64. Fruit Salad (1) 

Groups M S F 

1 cup seeded white grapes, 1 cup sliced peaches, 1 cup 

pineapple cut in small pieces; arrange on crisp lettuce 
leaves; serve with cream dressing; sprinkle with nuts 
if desired. 

65. Fruit Salad (2) 

Groups F P M S 

1 pound of English walnuts, 1 pound white grapes, 
seeded and cut in halves, 1 cup celery, diced, 2 cup* 
chopped apples; combine, and serve with whipped 
cream dressing. 

66. German Vegetable Salad 

Groups M F 

Cut into small dice the tender portion of 1 dozen 
stalks of asparagus, 1 small cauliflower, 1 stalk celery, 
3 medium-sized tomatoes, 1 Bermuda onion, 2 juicy 
apples. Mix well with dressing 2, 3, 6 or with mayon¬ 
naise and serve on tender cabbage leaves. 

Variation: On a platter arrange the asparagus tips 
as rays from the center, with cauliflower broken into 
small flowerets between them. In the center heap up 
the other ingredients to form a mound; add boiled 
salad dressing, and serve garnished with lettuce hearts, 
and radishes cut in fancy shapes. 


Salads and Salad Dressings 


45 


67. Grapefruit Salad (1) 

Groups M F P 

Dice or shred grapefruit which has been carefully 
freed from the skin, seeds and membrane; serve on 
lettuce with sweetened mayonnaise to which orange 
juice may be added, or with whipped cream sprinkled 
with chopped nuts, or with a dressing made of 1 part 
lemon juice to 2 parts peanut butter. Shredded fresh 
cocoanut is a desirable addition. 

68. Grapefruit Salad (2) 

Groups M S F 

To grapefruit pulp add chopped or diced celery, 
apples, bananas, figs and dates; mix with mayonnaise 
or French dressing and serve in halved grapefruit 
shells, lined with lettuce leaves. 

69. Green Salad (1) 

Groups M F S 

Cut into shreds lettuce, endive, dandelion leaves, 
romaine, garden cress, tender beet tops, or spinach; 

mix with nut butter dressing, recipe 5, sweetened to 
taste with brown sugar or (preferably) honey. 

70. Green Salad (2) 

Groups M F —P 

Run 1 large cucumber and 1 sweet green pepper 
through the food chopper, serve on a bed of shredded 
cabbage or lettuce leaves, with French dressing. 
Chopped pistachio nuts may be sprinkled over the top, 
or olives used as a garnish. 


46 


Vegetarian Cook Book 


71. Plain Lettuce Salad 

Groups M—S 

Crisp lettuce dressed with lemon or rhubarb juice 
and honey or brown sugar (2 parts juice to 1 of honey) 
is delicious. 

72. Lettuce and Raisin Salad 

Groups M S—P St 

Shred crisp lettuce and mix with it a generous 
amount of seedless raisins. Pine nuts may be added. 
Use dressing 3 or 5. 

73. Lettuce Salad, French Style 

Groups M—F P 

Separate the inner leaves of head lettuce, wash well 
and drain. Arrange on a platter, sprinkle with finely 
chopped onions and radishes and serve with French 
dressing. May be garnished with watercress, sliced 
tomatoes and olives and sprinkled with chopped nuts. 

74. Lettuce and Cocoanut Salad 

Groups M P F 

Cut lettuce into shreds and mix it with grated 
cocoanut, in the proportion of 1 part cocoanut to 4 or 
5 parts lettuce. Pour over this the cocoanut milk and 
serve with or without lemon juice. 

75. Mock Lobster Salad 

Groups M F P 

Grate raw carrots, adding a little grated horseradish, 
if desired; mix with half the quantity of chopped 


Salads and Salad Dressings 


47 


celery, some broken walnut or pecan nuts, and a few 
mushrooms; arrange lettuce hearts on a platter, place 
the carrot mixture in the center, roughly shaped to 
represent a lobster. Serve with dressing 3 or mayon¬ 
naise and slices of lemon. 

76. Mock Pineapple Salad 

Groups M F 

Pare large, rather sweet apples, cut into thin slices 
and remove the core with a small, round cutter. Put 
the slices at once into cold water to prevent discolora¬ 
tion. Slice oranges of equal size; arrange the fruit * 
on lettuce, one slice of orange between two of apple, 
with a cherry or ripe olive in the center. Serve with 
dressing 3, 12, or mayonnaise thinned with orange 
juice. The ingredients should be well chilled. 

77. Nasturtium Salad (1) 

Groups M F 

Shred equal quantities of lettuce and nasturtium 
leaves, heap on a platter or individual plates, dot with 
nasturtium flowers. Serve with French Dressing or 
nut butter dressing, sweetened with honey, if desired. 

78. Nasturtium Salad (2) 

Groups M F S 

Arrange tender nasturtium leaves on a platter; 
place on them first a layer of sliced tomatoes, then a 
layer of cucumbers, sliced or chipped, and lastly young 
sweet corn cut from the cob. Pour over this a French 
dressing and serve garnished with nasturtium flowers. 


48 


Vegetarian Cook Book 


79. Nut Salad 

Groups F P — M 

Shell 2 dozen English walnuts, throw into boiling 
water, leave for five minutes, then drain and skin them; 
set on ice until very cold; arrange on lettuce leaves 
and serve with dressing 2, 3, 12 or 13. 

80. Olive Salad 

Groups F P M 

Hun through the food chopper 1 cup each of raw 
Spanish peanuts, English walnuts, and stoned ripe 
olives, 1 large Spanish onion, 1 apple and 1 stalk 
celery. Mix with dressing 2, 3 or 13 and serve on 
shredded lettuce, garnished with slices of cooked beets. 

81. Orange Salad 

Groups M F—S St 

Peel oranges carefully, slice, remove seeds and tough 
pith. Serve on watercress, with any preferred dress¬ 
ing. 

82. Orange and Date Salad 

Groups M S F—P 

Carefully peel and seed 6 oranges and 1 grapefruit; 
separate the sections and break or cut into small por¬ 
tions; add 1 pound of stoned dates, or y 2 pound each 
of dates and figs cut into bits, 3 apples, diced, and 
chopped pecan meats if desired. Serve on crisp, white 
lettuce leaves, with dressing 3, 6 or the following: 

Yolks of 2 eggs, beaten light, / 2 cup honey or brown 
sugar, 1 cup orange juice, 1 tablespoon each of lemon 
and grape juice. 


Salads and Salad Dressings 


49 


83. “Our Own” Salad 

Groups M S F 

2 cups green peas, 1 cup celery, cut fine, 1 cup 
oranges cut into cubes, and 1 cup pineapple; mix with 
French dressing and serve on shredded cabbage. 

84. Peach Salad 

Groups M S F—P 

Pare and halve large, ripe peaches, remove stones, 
and fill the cavities with equal parts of ground nuts 
and chopped dates or figs. Sprinkle with a few drops 
of lemon juice, and serve with dressing 3 or 13 on crisp, 
cup-shaped lettuce leaves. 

Peaches filled with red raspberries make a pretty 
salad and may be served with whipped cream. 

85. Peach and Cantaloup Salad 

Groups M S F 

Fill halved cantaloups with sliced peaches, sprinkle 
with sugar, and serve on lettuce leaves, with dressing 
3, 26 or 27. 

86. Pineapple and Celery Salad 

Groups M F 

Peel and shred 1 small, ripe pineapple, set on ice 
until thoroughly chilled, then mix with 1 cup crisp 
white celery, cut fine, and 1 red sweet pepper. Let 
stand a few minutes, then mix with mayonnaise or 
French dressing. Serve on lettuce, garnished with nut 
meats. 


50 


Vegetarian Cook Book 


67 . Pineapple and Cherry Salad 

Groups M F 

Pit cherries, mix with an equal amount of pineapple 
cut into cubes; arrange on lettuce and serve with 
whipped cream, slightly sweetened. Sprinkle with a 
dash of paprika. 

88. Pineapple and Pecan Salad 

Groups M F P 

Peel 1 small pineapple, cut into dice and let stand 
on ice about one hour. Mix with 1 cup halved pecan 
meats. Serve on lettuce leaves, with dressing 3, 6 or 13. 

89. Piquant Salad 

Groups M F P 

Cut into small dice 1 Spanish onion, 1 cup mush¬ 
rooms, about 12 red radishes, and an equal number of 
green or ripe olives; add some shredded endive and a 
few capers. Serve on a bed of watercress, with the 
following dressing: 

1 cup sour cream, juice of 1 lemon, 3 tablespoons 
olive oil and a pinch of salt. 

90. Plum Salad 

Groups M S F P 

Pare and pit nice, ripe plums and fill the cavities in 
each with chopped nuts; arrange on a circle of lettuce 
leaves. Serve with a whipped cream dressing, and gar¬ 
nish with sliced oranges. 


51 


Salads and Salad Dressings 

91. Plum and Peach Salad 

Groups MSP 

Pare nice peaches, cut in halves and stone; arrange 
on a circle of lettuce leaves; place half a plum (peeled 
and stoned) on each half. Serve with dressing 2, 3 or 
with whipped cream or mayonnaise dressing. 

92. Princess Salad 

Groups M F P S 

Mix 1 cup apples and 2 of cucumbers cut into dice, 
1 cup pecans broken, and 1 cup green peas; add dress¬ 
ing 3, 6 or 13 and serve on lettuce. 

93. Salad Celestial 

Groups M F P 

Cut 2 pears into dice, add juice of 1 lime or lemon, 
let stand about one hour. Add 2 cucumbers and 1 
small nutmeg melon, diced. Mix well with a good 
French dressing. Serve on lettuce leaves, garnished 
with asparagus tips. 

94. Sanitarium Salad (1) 

Groups M F 

Cut into dice equal parts of celery, apples, raw or 
cooked string beans, and a few green peas. Mix with 
mayonnaise dressing, and serve on shredded cabbage. 

95. Sanitarium Salad (2) 

Groups M F 

Put on individual salad plates a layer of crisp let¬ 
tuce; in the center place a small, partially quartered 

Vol. 3—6. 


52 


Vegetarian Cook Book 


tomato, surrounded with a wreath of thinly sliced 
cucumbers. Into the center of each tomato drop 1 
small teaspoon of finely minced onion, sprinkled with 
a pinch of chopped parsley. Serve with olive oil or 
dressing 6 or 13. 


96. Spanish Salad 

Groups M F P S 

6 carrots grated fine, 1 cup ripe olives chopped fine, 
1 bunch green onions cut into dice; mix well with dress¬ 
ing 3, 6 or 13; sprinkle walnuts on top, and serve on 
sliced tomatoes. 


97. Spinach Salad 

Groups M—F P 

Wash carefully and drain fresh, tender spinach 
leaves. Serve heaped on a platter or on individual 
salad plates. At each place have a dish of nut cream 
made by stirring water into nut butter until it is of the 
proper consistency, or serve with dressing 2, 3 or 6. 


98. Strawberry Salad (1) 

Groups M S—F P 

Arrange nice, ripe strawberries on crisp lettuce 
leaves, wreath fashion. Fill the center with shredded 
pineapple, and top with shredded cocoanut. Serve 
with preferred dressing. 

Blackberries may be used instead of strawberries. 


Salads and Salad Dressings 


53 


99. Strawberry Salad (2) 

Groups M S 

Arrange nice strawberries on salad plates; pour over 
them dressing made of sweetened strawberry and 
cherry juice to which has been added the juice of 1 
lemon. Garnish with sliced oranges and strawberry 
leaves. 

100. Summer Salad 

Groups M F—P 

On a bed of lettuce or other summer greens arrange 
a layer of sliced tomatoes, or cucumbers, or both. On 
this put a mound of equal parts of cabbage, celery, 
and apples, chopped fine, mixed with French dressing. 
Sprinkle with ground English walnuts. 


101. Tip Top Salad 

Groups M F 

Cut in very thin slices 2 young carrots, 2 cucumbers, 
about 12 radishes and 2 or 3 small tomatoes. Arrange 
in circular layers on crisp lettuce leaves or shredded 
cabbage. Serve with sour cream dressing or with may¬ 
onnaise. 

102. Tomato Salad 

Groups M F 

Serve firm, ripe tomatoes, sliced or quartered, on 
lettuce leaves with mayonnaise or any preferred dress¬ 
ing. If desired, sprinkle with minced young onions 
or parsley. 



54 


Vegetarian Cook Book 


103. Tomato and Green Pepper Salad 

Groups M F 

Cut green peppers into lengthwise sections, remove 
the white inside skin and seeds, pour boiling water 
over, let stand about ten minutes, drain, cut into small 
dice of uniform size, and lay in ice water. Peel and 
quarter 6 ripe tomatoes, thoroughly chilled; arrange 
the sections on lettuce and sprinkle with the diced 
peppers, first draining off the water. Serve at once 
with a good French dressing. 

104. Tri-color Salad 

Groups M S F—P 

Have ready finely minced raw beets, shredded cocoa- 
nut and blueberries. Arrange flag fashion on salad 
plates; serve with French dressing. 

105. Vegetable Salad (1) 

Groups M F 

Serve a combination of sliced cucumbers, tomatoes 
and Spanish onions, or cabbage, celery and green sweet 
peppers cut into dice, on lettuce, dandelion leaves, or 
on shredded young spinach, garnished with watercress 
or sprigs of parsley. Serve with French dressing, or a 
dressing made of 1 part lemon juice to 2 parts honey. 

106. Vegetable Salad (2) 

Groups M S F—St P 

Combine raw peas and young lima beans with an 

equal amount of celery cubes; mix with a French 
dressing and serve on lettuce leaves; garnish with beets 
cut into fancy shapes. 


55 


Salads and Salad Dressings 

107. Vegetable Salad (3) 

Groups M F 

Cut or chop separately % of a small, firm, white 
cabbage, 1 onion, about 10 radishes and 3 tomatoes. 
Toss lightly together, heap on a platter, pour French 
dressing over, and garnish with lettuce hearts or serve 
in a border of watercress. Grated carrot may be 
sprinkled over the top in some fancy design, from a 
funnel of stiff paper. 

108. Waldorf-Astoria Salad 

Groups M F P 

Equal parts of celery and apples, cut into dice, and 
half the quantity of English walnuts, chopped coarsely. 
Mix with dressing 3, 6 or 13 and serve on crisp lettuce 
leaves. 

109. Watercress Salad (1) 

Groups M F 

Pick over 2 bunches of watercress, removing wilted 
leaves and lower part of stems; keep in cold w r ater 
until serving time so that it will be crisp. Chop % 
small white cabbage, 1 onion, and 1 green sweet pepper, 
removing the seeds and white inside skin from the 
pepper; put them into a basin of ice cold water for 
about thirty minutes to reduce the strong flavors. 
Drain, mix with lemon juice and olive oil to suit taste; 
season with celery salt if desired. Serve the chopped 
vegetables in a border of watercress. 

The combined flavor of cabbage and watercress is 
delicious. 


56 


Vegetarian Cook Book 

110. Watercress Salad (2) 

Groups M F 

Wash and pick over fresh watercress, mix well with 
French dressing and serve on shredded lettuce. Gar¬ 
nish with sections of orange. 

111. White Salad (1) 

Groups M F P S 

Grate 1 fresh cocoanut, shred 1 small head of cabbage 
and 1 Spanish onion, and cut 4 peeled apples into fine 
strips. Mix with dressing 3, 6 or 26 and serve at once, 
before the apples become discolored. Garnish with 
lettuce hearts. 


112. White Salad (2) 

Groups M F P —S 

Cut equal quantities of celery and fine apples into 
small dice. Sprinkle thickly with fresh grated cocoa- 
nut, and serve on white lettuce leaves or tender cabbage 
leaves, with a whipped cream dressing. 

113. Wreath Salad 

Groups M F —S 

Arrange on a large plate a wreath of grated carrots 
on lettuce leaves; around this a wreath of shredded 
celery-cabbage; heap minced chives in center and serve 
with French dressing. 


FANCY SALADS 

The following group of salads includes fancy com¬ 
binations suitable for special functions, and many with 
ingredients rich in starches, proteins and fats, such as 



Salads and Salad Dressings 


57 


potatoes, bananas, cheese, nuts, and legumes. These 
make the salad a substantial dish requiring little else 
to form a complete meal. 

114. Almond and Pineapple Salad 

Groups M F P 

To two cups of pineapple cut into small dice, add 
1 cup of chopped celery and 1 cup of almonds, either 
whole, chopped or flaked. Serve on shredded lettuce 
or romaine with whipped cream, or mix with dressing 
13, and put a spoonful of whipped cream on top. Gar¬ 
nish with cherries. 

115. Apple Ring Salad 

Groups M F P 

Pare and core two apples and cut them in rings; 
brush the slices with lemon juice and dip each slice in 
French dressing. Arrange the rings on lettuce leaves 
or watercress and put between them layers of chopped 
English walnuts and celery. Lay a ball of cottage 
cheese on top and serve with mayonnaise. 

116. Asparagus Salad, Raw 

Groups M F S P 

To 1 cup of young asparagus, cut into dice, add 6 
English walnuts and 2 apples, diced. Mix with any 
preferred dressing and serve. 

117. Another Asparagus Salad 

Groups M —F 

Stew slowly 1 cup each, finely chopped onions and 
celery in 1 cup each lemon juice and water, until most 


58 


Vegetarian Cook Book 


of the liquid is absorbed; add 1 large tablespoon butter, 
stir until dissolved, then pour over raw asparagus, 
arranged on lettuce leaves. 

116. Attractive Salad 

Groups M —P F 

Rub Neufchatel or cottage cheese to a paste with a 
little cream. Add grated onion, chopped nuts and 
finely cut boiled beets. Fill pimientos or sweet pep¬ 
pers and serve garnished with lettuce leaves. 

119. Bouquet Salad 

Groups M F —S St 

Boil nice white cauliflower in salted water thirty 
minutes. Let drain and when cold, divide into small 
branches. Arrange in salad bowl on lettuce or endive, 
and garnish v’ith beets and Spanish pimiento. Pour 
mayonnaise dressing over and serve. 

120. Banana and Nut Salad 

Groups S St F P —M 

Peel and halve lengthwise small, very ripe bananas, 
dip in mayonnaise and roll in ground walnuts or pecans. 
Place two on a lettuce leaf with a tablespoon of 
whipped cream. Garnish with ripe olives. 

121. Beet Salad (1) 

Groups M S St —F P 

1 quart chopped beets, 1 cup chopped cabbage, 
grated, raw horseradish to suit taste, 1 cup brown 


Salads and Salad Dressings 


59 


sugar or honey, a little salt and lemon juice to suit 
taste. Mix well and garnish with hard boiled eggs; 
serve on lettuce leaves with cream dressing. 

122. Beet Salad (2) 

Groups S St M—F 

Boil nice beets. "When cool, cut in fine strips and 
serve on lettuce or tender cabbage leaves with mayon¬ 
naise No. 14. Sprinkle with ground nuts or finely 
shredded sweet green peppers. 

The beets may be sliced one-fourth inch thick and 
cut into different shapes with fancy cutters. 

123. Stuffed Beet Salad 

Groups M S St—F P 

Cook beets of equal size. When cold, skin and cut 
off at one end, so that they will stand. Scoop out cen¬ 
ters carefully, fill cavities with equal parts of cabbage 
and celery, chopped fine and moistened with French 
dressing. Put a teaspoon of unsweetened whipped 
cream on top and sprinkle with ground pistachio nuts. 
Arrange young beet leaves so that the stems will form 
a square, with beets in center. 

124. Calcutta Salad 

Groups M—St P F S 

On lettuce leaves serve equal parts of diced apples, 
shredded head lettuce and cooked lima beans, well 
mixed with mayonnaise dressing. Garnish with white 
grapes, halved and seeded. 


60 


Vegetarian Cook Book 

125. Cauliflower Salad (3) 

Groups F M—P S 

Select nice white cauliflower, remove leaves and hard 
stems, wash and break into flowerets. To one part 
cauliflower add 1 diced apple, 6 English walnuts, 
chopped, and a little finely cut celery. Mix with French 
or mayonnaise dressing and serve on crisp lettuce 
leaves. 

126. Cauliflower Salad (4) 

Groups M F P 

Divide a head of cooked cauliflower into small flowers 
of equal size. Arrange on a platter, cover with mayon¬ 
naise, to which finely minced parsley has been added. 
Make a border of slices or sections of hard boiled eggs 
and garnish with lettuce hearts or sprays of parsley 
and ripe olives. 

127. Celery and Almond Salad 

Groups M F P 

Mix 1 cup minced celery with y 2 cup shredded al¬ 
monds and 1 teaspoon minced pimiento; soften with 
cream; serve with mayonnaise. 

128. Celery and Cheese Salad 

Groups M F P 

Mash 1 cup cream cheese with a little sweet cream 
until smooth. Mix with 1 cup of chopped celery. Sea¬ 
son and mould into little balls. Roll in nut meats. 
Serve on lettuce leaves with French dressing. 


61 


Salads and Salad Dressings 

129. Cheese Salad (1) 

Groups M F P 

Rub 1 Neufchatel or Philadelphia cream cheese to a 

smooth paste with 1 tablespoon of melted butter; add 
3 or 4 tablespoons of sour cream. Spread over russet 
apples cut in halves, pared, cored and arranged on 

lettuce. 

130. Cheese Salad (2) 

Groups P F M 

Form little balls of cottage or cream cheese, roll in 
ground walnuts; place several balls on a nice, crisp 
lettuce leaf, with a spoonful of mayonnaise; sprinkle 
chopped parsley or finely shredded green sweet pepper 
over the whole. 

131. Piquant Cheese Salad 

Groups P F M 

Add 4 tablespoons of cream to 2 Neufchatel cheeses, 
also 10 drops of onion juice, and a little paprika; mix 
well, form into a roll and put on ice to harden; cut in 
slices and arrange on a platter, cover with strips of 
pimiento, and garnish with lettuce hearts or small 
sprays of watercress. 

132. Cheese and Date Salad 

Groups S P—M F 

Stone dates, fill cavities with cottage or cream cheese; 
arrange on a bed of finely chopped celery or cabbage; 
serve with French dressing. 

Soaked prunes may be served in this manner. 


62 


Vegetarian Cook Book 


133. Cheese, Pear and Nut Salad 

Groups P M F—8 

Fill center of a dish with cottage cheese passed 
through a ricer. Peel and core some pears and fill 
centers with chopped nuts and celery. Serve with 

mayonnaise. 

134. Cheese and Tomato Salad 

Groups P M F 

Cheese and tomatoes make a tasty luncheon dish. 
Skin the tomatoes, cut them in slices, sprinkle with 
lemon juice and serve with riced cottage cheese or with 
slices of cream cheese. Decorate with parsley. 

135. Cherry Salad 

Groups M F P 

Heat 1 pint of cherry juice to boiling; dissolve 1 
tablespoon powdered gelatin in part of the juice, then 
add the remainder of the juice. When the jelly begins 
to thicken add 2 cups of pitted cherries, 1 dozen 
olives stuffed with pimientos and cut in rings, 1 scant 
cup diced celery, and V 2 cup chopped black walnuts. 
Pour into a mould which has been rinsed with cold 
water. When ready to serve, cut into slices and 
arrange on lettuce leaves, cover with mayonnaise to 
which whipped cream has been added. 

Individual moulds may be used. 

136. A Simple Chestnut Salad 

Groups F P M 

Blanch, peel and quarter 3 dozen large chestnuts, 
peel and dice 4 tart apples; mix well with French 


Salads and Salad Dressings 


63 


dressing or mayonnaise; serve in a salad bowl lined 
with lettuce leaves or romaine. 

137. Cleopatra Salad 

Groups St S P M—F 

Mix together equal parts cooked lima beans, green 
peas, beets and potatoes cut into dice, com from the 
cob, and a few shreds of red sweet pepper. Serve on 
tender cabbage leaves with French dressing. 

138. Corn Salad 

Groups St M S—F 

Cut sweet com from the cob, mix with an equal 
amount of cooked rice; mix with mayonnaise dressing 
and serve heaped on sliced tomatoes. 

139. Cream Slaw 

Groups M F—P S 

Shred 1 cabbage very fine, then sprinkle with salt 
and a little minced sweet pepper; put 1 cup of lemon 
juice mixed with water into a stew-pan; add 1 cup 
sour cream, % cup brown sugar, 1 teaspoon flour, 2 
egg i, 1 tablespoon butter and a little salt; let cook to 
boiling point, stirring constantly. Pour, while hot, 
over the cabbage and serve at once. 

140. Cucumber and Nut Salad 

Groups M P 

Pare medium sized cucumbers, cut in halves, lay in 
cold water for an hour, remove seeds and fill cavity 


64 


Vegetarian Cook Book 


with chopped nuts mixed with cottage cheese, and 

along the center sprinkle finely minced parsley. Serve 
two halves on a plate with a spray of watercress and a 
section of lemon at each end. 


141. Daisy Salad 

Groups P F—M 

Cut two-inch rounds of cream or Neufchatel cheese, 
one-half inch in thickness, and place on crisp lettuce 
leaves; put grated hard boiled egg yolk in center of 
each. Serve dressing in separate bowl. 


142. Dandelion and Potato Salad 

Groups M St F 

Cook potatoes in their jackets. When cold peel and 
dice. Wash and drain carefully tender dandelion 
leaves; with scissors cut into small pieces crosswise. 
To 2 cups of the cut dandelion leaves add 1 cup of 
finely diced potatoes. Dress with lemon juice and 
olive oil or sour cream dressing 6. This makes a very 
excellent salad. 

143. Eggs and Cheese Salad 

Groups F P M 

On lettuce leaves arranged on a platter, put a layer 
of sliced hard boiled eggs. Grate over this a thick 
covering of cheese, sprinkle with chopped pecans, or, 
if preferred, finely chopped ripe olives. Garnish with 
ripe tomatoes, cut into sections; serve with mayonnaise. 


Salads and Salad Dressings 65 

144. Virginia Salad 

Groups M F P 

Peel and cut in half nice ripe peaches; remove seed, 
fill cavity with Neufchatel, cream or cottage cheese 
shaped into balls and rolled in chopped nuts; arrange 
on lettuce and serve with mayonnaise or French dress¬ 
ing. 


145. Ensalada Mixta (Cuban Salad) 

Groups M F P 

On crisp lettuce leaves serve a mixture of cooked 
string beans and asparagus, cut into bits, slices of raw 
onions and radishes, shreds of green sweet peppers, 
and hard boiled eggs sliced or chopped. Serve with 

French dressing. 


146. French Salad (1) 

Groups M F P—S 

2 cups grated carrots, 1 tablespoon capers, 3 hard 
boiled eggs grated, and a little minced pimiento. Mix 
thoroughly with a French dressing. Serve very cold 
on lettuce leaves. 


147. French Salad (2) 

Groups M F P 

Dice enough celery to make 2 cups, 1 onion and 4 
apples. Chop 1 bunch watercress, 12 olives, 1 cup 
mushrooms, and 3 hard boiled eggs. Toss together and 
mix well with French dressing. Serve on lettuce. 


66 


Vegetarian Cook Book 


148. Fruit Salad 

Groups M S F—St P 

Mix well with mayonnaise dressing, 2 oranges, 1 
grapefruit, 2 bananas cut in dice, l / 2 pound Malaga 
grapes, cut in halves and seeded, and y 2 cup pecans. 
Chill thoroughly and serve in half shells of oranges or 
grapefruit lined with lettuce leaves. 

149. Fourth of July Salad 

Groups M St P 

Hollow out firm, ripe tomatoes, fill with a good 
potato salad, cover the top with finely chopped hard 
boiled white of egg; serve on blue dishes. 

150. Golden Salad 

Groups M F P 

Wash seedless oranges, cut into lengthwise sections, 
and loosen the pulp with a sharp knife. Arrange the 
sections to form a design, garnish with blanched al¬ 
monds and watercress; serve with whipped cream or 
mayonnaise. 

151. Stuffed Grapes 

Groups S M—F P 

Remove perfect Tokay or Malaga grapes from the 
stems, slit the sides with a sharp knife, take out the 
seeds carefully, fill the cavities with cream cheese 
mixed with a small amount of French dressing. Ar¬ 
range on lettuce, and add mayonnaise. Garnish with 
small bunches of grapes. 


Salads and Salad Dressings 


67 


152. Grapefruit and Green Pepper Salad 

Groups M F P 

Remove the tops from large green sweet peppers, 
scoop out the seeds, fill the cavities with grapefruit 
pulp, finely chopped celery and English walnuts, using 
two parts grapefruit to one of celery and the meat of 
2 nuts to each pepper pod. Let stand about one hour. 
Serve well chilled, with mayonnaise. 

153. Greek Salad 

Groups M F 

Parboil 3 green peppers in salted water about ten 
minutes, then remove seeds and cut in strips; mix with 
1 cup celery diced, 6 apples, cut in eighths lengthwise; 
mix with a French dressing, and serve on sliced toma¬ 
toes placed on lettuce leaves. Decorate with whipped 
cream. 

154. Green Peas and String Bean Salad 

Groups M S—F 

Mix together 1 cup each of cold, boiled string beans 
and raw or cooked green peas; season; add 1 tablespoon 
mayonnaise dressing; line a salad dish with lettuce 
leaves, make a mound of the vegetables upon them, 
and put dressing on top. Garnish with slices of red 
radishes, beets or tomatoes; serve very cold. 

155. Hallowe’en Salad 

Group? M F P 

Select 6 nice, firm, red apples ; clean and hollow them 
and plunge in cold water. Mix the pulp with nuts and 
celery minced and moistened with mayonnaise. Fill 
the apple cups and serve on lettuce leaves. 

Vol. 3—7. 


68 


Vegetarian Cook Book 


156. Heart Salad 

Groups M S—F P 

With a fancy heart shaped cutter, cut hearts from 
sliced cooked beets, carrots, tender white or yellow 
turnips, kohlrabi, or from large pears, apples, or musk- 
melons, sliced lengthwise. Place the hearts on lettuce 
leaves and serve with mayonnaise or cream dressing. 

157. Kidney Bean Salad 

Groups P F—St M 

Soak over night 1 cup kidney beans ; cook in slightly 
salted water until tender, but not mushy; drain, add 1 
cup of broken English walnut meats, about 6 minced 
ripe olives, and *4 cup finely cut celery. Mix and serve 
on lettuce with mayonnaise or French dressing. 

158. Lettuce Salad, German Style 

Groups M F P 

Separate and wash head lettuce, place in cold water 
for about one hour to crisp, then drain; cut up roughly 
and place in salad bowl; pour over a dressing made of 
1 part lemon juice, 2 parts olive oil, honey or brown 
sugar to taste, and a pinch of salt. Mix well with 
wooden salad forks. Serve garnished with slices of 
hard boiled eggs. 

159. Marguerite Salad 

Groups F P M 

Cut 6 hard boiled eggs into slices one-eighth of an 
inch thick; remove the yolk carefully; place the white 
rings on cress in a circle to overlap each other; mix 



Salads and Salad Dressings 


69 


the yolks thoroughly with 2 tablespoons oil, a few 
drops lemon juice, and a little salt. Heap this mixture 
into the center of each white ring. Serve with mayon¬ 
naise. 

160. Marine Salad 

Groups M F 

Scoop out the inside of the unpeeled cucumbers cut in 
halves lengthwise. They should then have the appear¬ 
ance of little green boats. Chop the pulp fine with a 
little onion. Drain and add chopped peppers —half a 
pepper to each boat. Add French dressing. Place- 
cards may be attached to the bows of the boats as sails. 

161. Mixed Salad 

Groups M F P—S 

Combine green peas, cooked or raw, apples, celery 
and cooked beets cut into dice, hard boiled eggs and 
a few mushrooms, chopped fine; mix well with mayon¬ 
naise. 

162. New Century Salad 

Groups M F—S 

Use crisp white lettuce leaves, sliced red peppers and 
chopped olives, with a few slices of cucumbers. Pour 
over it a French dressing or mayonnaise. 

163. Novel Salad 

Groups M F—S P 

Arrange slices of pineapple on lettuce leaves. On 
each slice put a tablespoon of mayonnaise, and in the 
center 3 or 4 grapes, with skin and seeds removed, or 


70 


Vegetarian Cook Book 


ripe olives halved and stoned. Around these sprinkle 
Neufchatel or cream cheese which has been pressed 
through a ricer. Lay strips of pimiento over the cheese. 

164. Okra Salad (Gumbo) 

Groups M F 

Slice boiled okra pods, mix with sliced cucumbers 
and tomatoes, and serve on lettuce with French dress¬ 
ing. Shredded green peppers may be added. 

Another way is to serve the okra pods entire, the 
stems to be used as handles, with mayonnaise or boiled 
dressing. 

165. Pear and Plum Salad 

Groups M S F 

Cut medium sized pears into thin slices. (Do not 
pare unless the skin is very coarse.) Dip each slice in 
lemon juice to prevent discoloration and also to im¬ 
prove the flavor of the salad. Skin plums (after put¬ 
ting in boiling water for a few seconds), cut them in 
halves, remove the stones, and put a little mayonnaise 
in each cavity. 

Arrange the plums in a circle on a platter lined with 
lettuce hearts, with the pears heaped in the center. Dot 
with mounds of whipped cream. Serve well chilled. 

Apples may be used instead of pears. 

166. Spanish Pepper Salad 

Groups M F P 

Shred 6 pimientos, add 2 cups celery, cut into dice, 
and 1 cup pecans. Mix well with slightly sweetened 
mayonnaise and serve on shredded lettuce. 


71 


Salads and Salad Dressings 

Groups M F P—S 

Another way to prepare this salad is to add the 
ingredients to 1 quart of jelly made in the usual way 
from plain gelatin, to which has been added the juice 
of 1 lemon, y 2 cup brown sugar, and a pinch of salt. 
May be served in individual molds with mayonnaise 
or boiled dressing. This will serve from ten to twelve 
persons. 

167. Stuffed Pepper Salad 

Groups M F P 

Cut large, green sweet peppers in halves, remove 
seeds, and place in cold water for several hours. When 
ready to serve, fill with a mixture of equal parts finely 
chopped celery, green onions, green peas, tomatoes 
and hard boiled eggs. Serve on crisp lettuce leaves 
with boiled salad dressing. 

168. Pineapple and Cheese Salad 

Groups M F P 

To 1 cup pineapple, shredded or cut into small dice, 
add an equal amount of Neufchatel or cottage cheese 
that has been pressed through a potato ricer. Serve 
on lettuce with mayonnaise to which minced parsley 
has been added. 

169. Pineapple and Marshmallow Salad 

Groups M S F—P 

Clip marshmallows into strips (dip scissors in boiling 
water); mix with an equal amount of shredded pine¬ 
apple and a few pecans; moisten well with boiled salad 
dressing, sweetened to taste. Serve on crisp lettuce, 
with a tablespoon of whipped cream on each portion. 


72 


Vegetarian Cook Book 


170. Piquant Red Cabbage Salad 

Groups M F P 

Mix 1 Neufchatel or Philadelphia cream cheese with 
1 small, red sweet pepper, shredded very fine; add 1 
cup chopped celery and *2 cups new red cabbage, 
chopped or shredded; moisten with a little cream, and 
serve on tender leaves of white cabbage with mayon¬ 
naise or sauce Hollandaise. 

171. Poinsettia Salad 

Groups M F—P 

Cut tomatoes into six sections like a flower, and lay 
on lettuce like poinsettia blossoms; put mayonnaise 
dressing in the center, insert pieces of olives for the 
stamens, and grate hard boiled egg yolk over to repre¬ 
sent the pollen; use a bit of cress for the stems. 

172. Porcupine Salad 

Groups M F P S 

On crisp, large lettuce leaves put halves of large 
pears or small cantaloups, with skin removed. Cut 
blanched almonds in halves and place them on end all 
over the pear or melon. At one end fasten currants 
with parts of a toothpick, to represent the eyes. Serve 
with mayonnaise to which orange juice has been added. 

173. Potato Salad (1) 

Groups St M F—P 

Boil potatoes in jackets and while still hot peel and 
slice or cut into small dice. Mix with this finely 
chopped onion or a little celery salt, if desired. While 
the potato is still warm pour over it a dressing of sour 
cream with lemon juice to taste; or use dressing 6 or 7. 


Salads and Salad Dressings 


73 


174. Potato Salad (2) 

Groups F P St—M 

Cut cold boiled potatoes into dice to make 2 cups; 
add 3 hard boiled eggs and y 2 cup celery, chopped 
rather fine. Mix well with mayonnaise and serve in a 
border of watercress. 

Instead of mayonnaise, the following dressing may 
be used. 

1 cup cream, juice of 1 lemon, 1 tablespoon each of 
onion juice and olive oil and a pinch of salt. 

175. Potato and Nut Salad 

Groups F P St—M 

3 boiled potatoes, cut into dice, 3 hard boiled eggs, 
y 2 cup walnuts, and 12 ripe olives, chopped fine. When 
ready to serve, mix well with mayonnaise. Serve very 
cold on shredded lettuce. 

176. Rose Salad 

Groups M F 

Select ripe tomatoes with firm flesh; cut a square 
plug from the stem end, remove some of the pulp, fill 
the cavity with mayonnaise and replace the plug. Set 
on plug end, and with a sharp knife trace the outline of 
3 to 5 large rose petals on the tomatoes, turning back 
flesh and skin carefully from the center. Put on ice 
to chill until serving time. 

Separate the leaves of small head lettuce, let stand 
in ice water for an hour to get crisp, then drain and 
shake in a napkin until dry. Cut tender celery into 
inch-long pieces, shave thin, and put into cold water 
for about an hour. When drained it will be found to 
curl. 


74 


Vegetarian Cook Book 


On individual salad plates put a border of the curled 
celery, and in the center place a tomato, surrounded 
by the lettuce leaves like a rose in its calyx. Sprinkle 
a small amount of finely chopped pecan meats and 
minced hard boiled egg yolk in the center of the rose 
to represent the pollen. 

177. ' Shamrock Salad 

Groups M F P 

Remove the seeds from green sweet peppers, wash 
and dry well; fill with a mixture of Philadelphia cream 
or cottage cheese and chopped nuts; chill and serve in 
slices on shredded lettuce leaves. Serve with a dress¬ 
ing made as follows: 

To 1 pint whipped cream add salt, paprika, the juice 
of 1 lemon and 2 tablespoons finely chopped parsley. 
Garnish with hard boiled eggs. 

178. Stuffed Celery Salad 

Groups M F P 

Select the rounded inside stalks of fine celery, cut 
in four-inch lengths and lay in cold water until re¬ 
quired, to make crisp and firm. Drain, wipe dry and 
fill with Neufchatel or Philadelphia cream cheese 
rubbed to a soft paste with cream and seasoned to taste 
with paprika and onion juice. Serve cold, with mayon¬ 
naise, garnished with lettuce hearts. 

179. Stuffed Pear Salad 

Groups S F P—M 

Place cored halves of pears on lettuce leaves; fill the 
cavities with dates cut fine, mixed with chopped nuts; 
pour over this a mayonnaise dressing thinned with 


Salads and Salad Dressings 75 

cream; sprinkle thickly with cream cheese, pressed 
through a ricer. 

180. Stuffed Tomato Salad 

Groups M F P 

Scald firm, ripe tomatoes for one minute, so that the 
skin can be removed easily. Cut a slice from the top, 
take out part of the pulp carefully with a spoon. Fill 
the tomatoes with cucumbers cut into dice and mixed 
with cream dressing. On top put a tablespoon of 
unsweetened whipped cream, and sprinkle with finely 
minced parsley or hard boiled eggs. Serve on a bed 
of watercress. 

Another suitable filling for tomatoes is equal parts 
of cabbage, celery and apples, chopped fine or cut in 
small dice. Garnish with shredded green sweet 

peppers. 

181. Tomato Cups 

Groups M F—St P 

Cut the tops from 6 firm tomatoes, remove pulp; cut 
1 Spanish onion into small dice; add 1 cup bread 
crumbs, % cup mayonnaise, a little minced parsley, 
seasoning to taste, and the tomato pulp, chopped fine. 
Mix, fill the shells, and serve on lettuce, wfith mayon¬ 
naise. 

182. Tomato Salad 

Groups M F P 

Slice ripe tomatoes, not too thin, and arrange slices 
on a platter alternately with slices of Spanish onion. 
Garnish with quarter sections of hard boiled eggs and 
serve with boiled salad dressing. 


76 


Vegetarian Cook Book 

183. Tomato and Cauliflower Salad 

Groups M F—S 

Cut small ripe or whole canned tomatoes into quar¬ 
ters and arrange them on lettuce leaves with flowerets 
of cold cooked cauliflower (covered with French 
dressing) between the quarters. Serve with mayon¬ 
naise or cream dressing sprinkled with finely chopped 
sweet red peppers. 

164. Vegetable Salad—Cooked 

Groups St S M—F P 

Arrange cooked beets, potatoes and carrots in cir¬ 
cular layers on crisp lettuce leaves or large steamed 
cabbage leaves. In the center place a little mound of 
green peas; sprinkle with parsley or hard boiled eggs, 
chopped rather fine. Serve with dressing 3, 6 or 13. 

185. Water Lily Salad 

Groups F P M 

Cut hard boiled eggs in halves (lengthwise), remove 
the yolks, then cut the whites into thin, lengthwise 
sections and arrange them on individual salad dishes 
in a small, cup shaped lettuce leaf to represent the 
petals of water lilies. Mash the yolks with a fork, 
or press through a sieve. For each egg yolk use 
1 teaspoon cream, a few drops of onion juice and salt 
to taste. Mix and form into little balls, place one in 
the center of each lily, then roughen the surface slightly 
with a fork. Garnish with nasturtium leaves or garden 
cress to represent the leaves and stems of the lilies. 
Serve with mayonnaise. 


RELISHES 


Key to reference letters: St, starches; S, sugars; F, fats; 
P, proteids; M, mineral elements. 

Tender raw vegetables make most acceptable relishes. 
Besides those most commonly used, such as radishes, 
onions, celery and ripe olives, we may use raw turnips 
sliced, rutabagas, kohlrabi, carrots, artichokes or egg¬ 
plant. 

Rhubarb makes a delicious and very wholesome 
relish. Use the tender ribs of the leaves and the tender 
parts of the stalk, cut into small pieces and serve raw 
without any dressing. 

Raw cauliflower makes a dainty and palatable relish, 
the flowerets being separated and served without dress¬ 
ing; or they may be added to any of the salads, in 
season. 

Raw asparagus tips, or indeed the whole stalk when 
tender, will be found a pleasing addition to the list of 
available relishes, and may be used in salads as well. 

Raw sweet corn in the tender stage will be a de¬ 
lightful surprise to those trying it for the first time. 
It may be served on the cob or cut and scraped and 
served without dressing; or it may be combined with 
other ingredients as in some of the following recipes. 

186. Apple Relish 

Groups M S 

Peel and core 6 apples, cut into dice, add 1 minced 
sweet pepper, 2 tablespoons of minced chives, 2 table¬ 
spoons brown sugar, juice of 1 lemon. 

77 


78 


Vegetarian Cook Book 


187. Asparagus Relish 

Groups M S 

Same as apple, substituting chopped asparagus for 
apples, in recipe 186. 

188. Cabbage Relish (1) (Cold Slaw) 

Groups M—S 

Chop cabbage fine, crisp in cold water; mix with 
lemon juice, a little brown sugar and salt. 

189. Cabbage Relish (2) 

Groups M S 

Chop fine 1 small head cabbage, 2 apples, 2 sweet 
peppers, and chives; mix with lemon juice and a little 
sugar. 

190. Cranberry Relish 

Groups M S—St 

Stewed cranberries, not over-sweetened with brown 
sugar and not strained, make a good relish in proper 
combination w T ith other foods. 

191. Beet Relish 

Groups M S—St 

Slice cold cooked beets and dress with lemon juice. 

192. Cucumber Relish 

Groups M S—St 

Cut cucumbers into quarters or eighths lengthwise, 
crisp in cold water and serve. Do not remove rind if 
tender. 


Relishes 


79 


193. Onion Rings 

Group M 

Spanish onions sliced thin and soaked in milk from 
2 to 4 hours. Shake into rings and serve. 

194. Pear Relish 

Groups M S 

Peel and core 6 pears, cut into dice, add 1 minced 
sweet pepper, a little minced chives, sugar and juice 
of 1 lemon. 

195. Corn Relish 

Groups M S—St P 

Cut enough corn from cob to make 1 cup, add 1 
green pepper, and 1 small head cabbage, all cut fine; 
mix well with the juice of 2 lemons, y 2 cup brown 
sugar and a little salt; it is then ready to serve. 

196. Corn and Apple Relish 

Groups M S—St 

Cut enough corn from cob to make 1 cup, add 1 
diced apple, 1 tablespoon each of minced onion and 
green pepper, juice of V 2 lemon and 2 tablespoons of 

brown sugar. 

197. Cauliflower Relish 

Groups M S 

Same as apple, substituting broken cauliflower for 
apples, in recipe 186. 


80 


Vegetarian Cook Book 


198. Indian Relish 

Groups M S 

1 small head of cabbage, 2 good sized onions, 2 green 
peppers. Chop all fine, and mix with a little brown 
sugar and lemon juice. 

199. Sweet Pepper Relish 

Groups M S 

Take 6 sweet peppers, remove seeds and rinse thor¬ 
oughly in cold water; chop fine with 2 apples and 1 
medium sized onion. Add a little sugar and lemon 
juice. This also makes a good sandwich filling. 


SOUPS 

Key to reference letters: St, starches; S, sugars; F, fats; 
P, proteids M, mineral elements. 

In the natural diet, we tolerate rather than recom¬ 
mend the use of soups. They are objectionable for 
several reasons. 

Most soups are not relished except when taken hot, 
and hot foods, especially liquids, have the effect of 
anesthetizing, weakening and dilating the stomach. 
Moreover, like all other liquids, they dilute the diges¬ 
tive juices, all of which tends to weaken and retard the 
digestion of foods in the stomach. 

Soups should be taken slowly and as cool as they 
can be relished. It is well to take with the soup some 
solid food, such as whole grain bread, whole wheat 
croutons or Ry-Krisp, or some vegetable relish, such 
as radishes, onions or celery. 

It is not at all necessary to begin every dinner with 
soup. It should not be served more than two or three 
times a week. The soup habit should be avoided. 

Meat Soups 

As far as meat soups are concerned, instead of 
containing the strength of the meat, as commonly sup¬ 
posed, they contain much of uric acid and other mor¬ 
bid materials with which the animal carcass is satu¬ 
rated, and in addition to this some fats and gelatin, 
but very little of the protein elements. The latter 
coagulate and remain in the meat fiber. 

81 


62 


Vegetarian Cook Book 


Well informed physicians now admit that soups and 
meat extracts have more of a stimulating than a nour¬ 
ishing effect upon the system. This artificial stimula¬ 
tion is caused by the poisonous acids, alkaloids and 
ptomains contained in the meat. The most valuable 
constituents of flesh foods, the animal life element or 
animal magnetism, is largely destroyed and dissipated 
by boiling. 


UNCOOKED SOUPS 

For those who wish to adhere to a strictly uncooked 
diet, we offer the following recipes for soups made 
from vegetables and fruits without the use of fire in 
their preparation. As will be noticed, it is possible 
to make combinations and have variety just as well 
as in cooked soups. 

Honey has been used in preference to the commercial 
sugar, because the latter is not an uncooked product. 
Furthermore, honey imparts a distinct flavor to the 
food which greatly improves it. It will also be found 
that by using vegetables in the uncooked state the 
desire for salt is greatly lessened. 

Fruits and vegetables containing acid are liable to 
form poisonous compounds with the metal in tin pr 
copper vessels, or granite ware in which the enamel 
has been cracked. It is therefore advisable to use 
aluminum or porcelain lined vessels and utensils. 

200. Banana Soup 

Groups F P S—St M 

Into 6 ounces flaked nuts (preferably pine nuts or 
Spanish peanuts), stir the juice of 1 lemon. Let stand 
about fifteen minutes. Add 4 ripe bananas, mashed 




Soups 83 

with a silver fork, and 1 grated apple. Beat well to¬ 
gether, flavor with cinnamon, nutmeg, anise seed, or a 
pinch of ginger, as preferred; sweeten with honey,. 
Add 1 quart hot water and serve in heated bowls. 

201. Cream of Apple 

Groups M F P S 

Grate 3 apples (do not remove parings), add fl¬ 
ounces flaked pine nuts or Spanish peanuts, flavor with 
cinnamon or nutmeg and sweeten with honey. Beat 
together until creamy. Add 1 quart hot (not boiling) 

water. 

Heat the bowls before serving, or place them in 
larger bowls containing hot water. 

202. Cream of Cabbage 

Groups M F P 

Chop very fine enough crisp, tender cabbage leaves 
to make 2 cupfuls. Add 6 ounces flaked nuts and rub 
together with a wooden masher until thoroughly 
blended. Add 1 teaspoon ground caraway seed and a 
pinch of paprika. Let stand about fifteen minutes. 
Stir into the mixture 1 tablespoon olive oil or peanut 
oil and 1 egg, well beaten together. Add 1 quart hot 
(not boiling) water. Serve in heated bowls. 

203. Cream of Peas and Carrots 

Groups S M F P—St 

Mix thoroughly 1 cup tender green peas, flaked like 
nuts, 1 cup grated carrots, a little parsley or marjoram, 
chopped very fine, 1 cup cucumber juice, 1 cup rhubarb 
juice, and 2 ounces flaked nuts. Add 2 tablespoons 

Vol. 3—8. 


84 


Vegetarian Cook Book 


olive oil, a little honey, if desired, and beat well; add 
water to make 2 quarts (hot or cold). If hot water is 
used, serve in heated bowls. 

204. Cream of Celery 

Groups M F P 

Follow the directions for Cream of Cabbage Soup, 
recipe 202, substituting celery for cabbage. 

205. Cream of Corn 

Groups S M F P 

Beat well together, sweet corn grated from the cobs 
to make 2 cups, grated radishes or young white turnips 
to make 1 cup, 1 teaspoon onion juice, finely chopped 
parsley, 2 tablespoons olive oil, 1 quart milk (either 
hot or cold); add the olive oil last, and the milk just 
before serving. 

206. Cream of Tomato 

Groups M F P 

Peel 6 or 8 tomatoes, cut them into pieces and mash 
with a silver fork. Add 6 ounces flaked nuts, flavor 
with parsley or other herbs, and add 2 tablespoons 
olive oil. Heat by placing in a vessel containing boil¬ 
ing water, and serve in heated bowls. 

207. Corn Soup 

Groups M F S P 

Beat well together 1 cup sweet corn grated from the 
cob, 1 cup tomato pulp, and 1 cup each tomato juice 
and cucumber juice. Add 6 ounces flaked nuts and 
finely chopped parsley or thyme. Let stand about 


Soups 


85 


fifteen minutes. Add 1 tablespoon olive oil, beat all 
well together, and add 1 pint hot water. Serve in 
heated bowls. 

208. Oatmeal Fruit Soup 

Groups M S St P F 

Stir together 3 pints fruit juice (which may be ob¬ 
tained by pressing grapes, juicy berries, cherries, 
peaches, apples, etc., through a fruit press, or by soak¬ 
ing dried prunes or peaches in water for forty-eight 
hours), y 2 pint orange juice, and 1 pint rolled oats or 
wheat. Let stand about ten minutes. Add 2 table¬ 
spoons olive oil, sweeten with honey as required, beat 
well, and serve. Use only aluminum or silver spoons. 

209. Rhubarb Soup 

Groups M St F P S 

To 1 cup rolled oats or wheat, soaked in an equal 
amount of water for about three hours, add 1 cup 
flaked nuts. Mix thoroughly with 3 pints rhubarb 
juice, obtained by grating the fresh stalks and pressing 
the pulp through a fruit press. Add honey to taste, 
and 1 tablespoon olive oil. Let stand about fifteen 
minutes before serving. 

210. Tomato Soup 

Groups M F S 

Peel 6 or 8 tomatoes and chip them into small pieces. 
Add some finely chopped celery, and, if desired, thyme 
or parsley. Add honey to taste, and about 2 table¬ 
spoons olive oil. Let stand a while before serving. 


86 


Vegetarian Cook Book 

VEGETABLE SOUPS 


Pure vegetable soups, properly prepared, are rich in 
the mineral elements, which are of the greatest impor¬ 
tance in the economy of the body, but care must be 
taken not to boil the vegetable soups longer than 
necessary, in order to avoid as much as possible the 
disintegration of the live organic combinations of the 
vegetable food elements and the dissipation of the vito- 
chemical life element (vitamines). 

The foundation of vegetable soups is a stock made 
from leafy vegetables and roots, with a very small 
addition of peas or beans to supply the rich flavor of 
the protein which makes meat soups so palatable. 

All vegetables may thus be utilized with the possible 
exception of the red beet, which would impart a 
reddish color to the stock. The outer leaves of cab¬ 
bage, spinach, lettuce, kale, the tops of beets and 
other roots, the tough portions of celery, asparagus 
and green onions, which usually go to waste, make 
excellent soup stock, because they are rich in the min¬ 
eral salts,—the essential element in good soup. 

To clarify the stock, use crushed egg-shells. The 
egg-shells should be washed, dried in the oven, crushed 
and kept in a covered jar until required for clarifying 
soups and cereal coffee. 

# 

211. Vegetable Stock (for Clear Soups) 

Groups M—St S P 

Wash carefully, using a stiff brush for the roots, % 
cup peas, beans or lentils (not soaked), 2 parsnips, 1 
turnip, 4 carrots, 1 sweet pepper, 2 stalks celery (with 
leafy tops), 1 onion, y 2 cabbage, 2 tomatoes, a small 


Soups 


87 


handful parsley, 1 bunch wintergreen. Cut into pieces 
and cook slowly in 3 quarts water from one to two 
hours. Strain, add salt to taste, and keep in a cool 
place until needed. Instead of the foregoing combina¬ 
tion, any other vegetables may be used (see introduc¬ 
tion to soups). 

If stock of stronger flavor and darker color be 
desired, the stalks, roots and tubers may be cut into 
pieces and browned in the oven with a little butter 
before cooking them with the green vegetables. 

The shells of eggs, crushed and kept in a jar until 
required, may be boiled with the vegetables to clarify 
the stock. For amber stock, use the outer skins of 
onions. 

212. Vegetable Bouillon (Consomme) 

Groups M—F St S P 

Heat rich, clarified vegetable stock; add butter and 
seasoning to taste, and serve in bouillon cups. 

213. Asparagus Soup 

Groups M F—St S P 

Cut about 2 dozen stalks asparagus into small dice, 
cook slowly until tender, in enough water to prevent 
burning. Add hot vegetable stock to make 2 quarts. 
Beat together the yolks of 2 eggs and l / 2 cup cream; 
stir the soup into this, and serve at once. 

214. Barley Soup 

Groups M St—F P 

Add 1 quart water to 1 cup tomatoes cut into pieces, 
then add butter the size of a "walnut, % CU P barley, 


88 


Vegetarian Cook Book 


and cook slowly until the barley is soft. Add rich 
vegetable stock (hot) to make 2 quarts, and season to 
taste. 

215. Celery Soup (German Style) 

Groups M—F St 8 P 

Cut 4 stalks celery very fine, and cook in a small 
quantity of water until tender. Add 3 pints of either 
stock or milk (hot), butter and seasoning to taste. 

216. Chervil Soup 

Groups M F St—P 

Wash and chop fine 1 large bunch chervil. Cook in 
2 quarts stock about fifteen minutes. Add 2 potatoes 
cut into small dice. Cook until potatoes are done, add 
2 tablespoons flour blended with butter, and let coine 
to a boil. Season to suit taste. 

217. Chestnut Soup (1) 

Groups F P St—M 

Put 1 pound of chestnuts into a stew-pan with 
about 2 quarts of water; let cook until tender, then 
add 1 cup washed rice, a little more water and butter, 
and 1 cream cheese (blue label), grated; when the rice 
is tender, drain in a fine sieve; season and serve. 

218. Chestnut Soup (2) 

Groups M F P—St S 

Chop 1 cup boiled chestnuts very fine. Add 2 quarts 
stock, heat, and add butter and seasoning to taste. If 
necessary, thicken with flour and butter, blended. 
When serving, add 1 tablespoon whipped cream (un¬ 
sweetened) to each portion. 


219. 


Soups 

Consomme Royal 

Groups M F P—S St 


89 


Slice 1 onion, add 1 sprig parsley and 1 quart milk. 
Cook in double boiler and strain. When cool, add 1 
egg, slightly beaten, salt to taste, and a little nutmeg. 
Reheat, add 3 pints stock (hot), 1 tablespoon Parmesan 
cheese (grated or shaved), and serve with squares of 
hot buttered toast. 

220. Corn Soup 


Groups M S F—P St 


• Cook 2 cups sweet corn, grated or scraped (canned 
corn may be used), with 2 quarts stock, about twenty 
minutes in double boiler; add butter and seasoning to 
taste. 


Soup a la Creole 

Groups M F P St S 


221 . 


Chop 1 head lettuce, 1 onion, and a few sprigs of 
parsley, and put them into a saucepan with butter the 
size of an egg. Cover, let stew gently for ten minutes, 
then sift in 2 tablespoons flour, stirring well to prevent 
lumps. Add slowly 2 quarts boiling stock, then 1 cup 
mashed potatoes rubbed smooth with cream. Season 
and add a pinch of nutmeg. Beat 4 eggs with 1 cup 
cream in the tureen; pour the soup over this, stirring 
constantly. Serve at once with croutons. 

222. Einlauf Soup 

Groups M F P—St 

Take as much soup stock as desired. Drop from the 
end of a spoon or pour slowly through a coarse sieve 


VO 


Vegetarian Cook Book 


a thin, smooth batter made with 1 egg, well beaten, 2 
tablespoons flour, and a pinch of salt. Let cook for 
two minutes before serving. 


223. Favorite Soup 

Groups M St P F—S 

Cut 1 large onion and 1 carrot into cubes; put into 
a pan with CU P melted butter; cook slowly a few 
minutes, then add 6 good sized tomatoes, cut in 
pieces; 2 quarts boiling water or stock, 1 tablespoon 
flour browned in butter, and 1 cup rice. Cook slowly 
until the rice is tender; season and serve. 

224. Julienne Soup 

Groups M S St—P F 

Cut in small strips 2 large carrots, 2 turnips, 2 
parsnips, a small head of cabbage, 1 Spanish onion, 
3 or 4 potatoes, about 6 tomatoes, and 1 stalk of leek. 
Add 3 quarts of stock and let boil gently for about 
one hour. Add a generous lump of butter, and season 
to taste. 

225. Lettuce Soup 

Groups M F—St S P 

Cut fine 3 heads of nice, crisp lettuce and 2 green 
onions. Put into a kettle with 2 tablespoons butter, 
and cook about five minutes, stirring constantly. Add 
3 pints stock (hot), let cook slowly about twenty 
minutes, and season to taste. Add 1 cup whipped 
cream (unsweetened) just before serving. 


Soups 


91 


226. Mock Turtle Soup 

Groups M P F St 

Cut into small dice 1 carrot, 2 potatoes, 1 onion, and 
1 stalk celery. Cook about fifteen minutes in enough, 
water to prevent burning. Add 1 cup mushrooms, cut 
into small pieces, and cook about ten minutes longer. 
Add water or stock (hot), to make 2 quarts. Brown 
1 tablespoon flour in same amount of butter, and add 
to soup, with seasoning to taste. Let boil a few min¬ 
utes, then pour over the yolks of 2 hard boiled eggs, 
chopped fine, and 1 lemon, cut into dice. 

227. Cream of Nut Soup 

Groups M F P—St S 

To 1 cup nut meal add 3 pints stock, stirring well 
to prevent lumps. Heat, add a little butter, and season 
to taste. Beat the yolk of 1 egg well, stir the soup 
into it, and serve at once. 

228. Noodle Soup 

Groups M St—P S 

Into boiling stock drop the desired quantity of 
noodles (see recipe 303). Let boil from twenty to 
thirty minutes before serving. 

229. Rice Soup (1) 

Groups M St—F S P 

Heat stock to boiling. To every quart add 1 large 
tablespoon natural brown rice. Let cook about an 
hour, and add butter and seasoning to taste. Green 
peas or slices of carrot may be added if desired. 

Sago, tapioca, farina or noodles may be used instead 
of rice. 


92 


Vegetarian Cook Book 


230. Bice Soup (2) 

Groups M St—F S P 

Wash y 2 cup natural brown rice, add 1 pint cold 
water; let come to the boiling point and boil hard for 
five minutes. Add 3 pints of stock (boiling hot), some 
cooked green peas, or any other cooked vegetable 
(such as carrot or cauliflower, cut into dice). Let 
simmer on back of stove for ten minutes, then add 
butter and seasoning to taste. 

231. Sago Soup, with Egg 

Groups M F St—S P 

To 1 quart soup stock add 1 tablespoon sago. Let 
cook until sago is clear. Just before serving, add the 
well beaten yolk of 1 egg to each quart of soup. 

232. Salsify Soup (Oyster Plant) 

Groups M F—St 

Follow directions for Celery Soup, substituting sal¬ 
sify for celery, in recipe 215. 

233. Scotch Kale Soup 

Groups M—F St P S 

Wash well and chop very fine sufficient kale to make 
2 cups. Cook in 4 quarts stock about one hour. Add 

butter, salt, y 2 cup rolled oats, and 1 grated onion. 
Let cook about thirty minutes. 

234. Spinach Soup 

Groups M—F St P S 

Follow the directions for Scotch Kale Soup above, 
substituting spinach for kale. 


Soups 


93 


235. Tomato Consomme 

Groups M—F St S P 

Cut 10 tomatoes into pieces without removing the 
skin; peel and slice 1 Spanish onion; cook with 2 
bay leaves in about 1 quart water. Strain, season to 
taste, add butter, and serve in bouillon cups. 

% 

236. Tomato Soup 

Groups M F—St S 

To 1 quart tomatoes cut into pieces (or an equal 
amount of canned tomatoes), add y 2 teaspoon brown 
sugar and 1 bay leaf. Cook in 1 quart water about 
thirty minutes, strain, and reheat. When boiling, add 2 
tablespoons flour blended with 2 tablespoons butter; 
let cook ten minutes, and season with celery salt. 

Instead of flour, 2 tablespoons rice may be used. 

237. Tomato Soup with Noodles 

Groups M St—P S F 

Peel 5 or 6 tomatoes, cut into small pieces, and cook 
with 2 quarts stock. When boiling, add the desired 
quantity of noodles (see recipe 303), let boil fifteen 
to twenty minutes, add butter and serve. 

236. Puree of Tomatoes 

Groups M—St F S P 

Cut into pieces 6 large tomatoes, 1 potato, 1 onion, 
and 3 or 4 stalks celery. Add 1 bay leaf, a few sprigs 
parsley, and cook about one hour in enough water to 
prevent burning. Strain through a colander; add 
stock to make 2 quarts, reheat, add butter, a little 


94 


Vegetarian Cook Book 


brown sugar, and seasoning to taste. When boiling, 
thicken with 1 teaspoon cornstarch dissolved in a little 
cold water. 

239. Vegetable Soup 

Groups M—St S P F 

Cut into small pieces celery stalks, cabbage leaves, 
1 small onion, parsley, cauliflower, and any other non- 
starchy vegetable you may have on hand. To 1 cup 
vegetables add 1 tomato and a few green peas. Cook 
in water about thirty minutes. Add 1 or 2 potatoes 
and 1 carrot cut into small dice. Cook until potatoes 
are soft, season to taste, and serve. 

240. Puree of Vegetables 

Groups M S St—P F 

Cut into pieces and cook together in enough water 
to prevent burning, 1 carrot, 1 turnip, 1 parsnip, 2 
potatoes, 1 stalk celery, 2 tomatoes, and a small hand¬ 
ful chopped parsley. When thoroughly done, mash 
through a colander, add stock to make 2 quarts, reheat, 
add butter, and season to taste. 

241. Vienna Soup • 

Groups M F P—St S 

Into 2 quarts boiling, clarified vegetable stock pour 
slowly 2 well beaten eggs, and serve at once. 

242. Soup—Sanitarium Style 

Groups M—St S P F 

To 2 quarts stock add 1 cup tomatoes, cut fine, 1 
cup cooked asparagus, and a little flour blended with 
butter; let boil a few minutes; season and serve. 


Soups 


95 


SOUPS MADE WITH MILK 

243. Cream of Asparagus (1) 

Groups M F—P St 

Cut the tough ends of about 2 dozen stalks of aspara¬ 
gus into small pieces and cook slowly in 3 pints of 
water about one hour. Make a cream sauce of 2 
tablespoonfuls each of flour and butter, and 2 cups milk. 
Add to this the strained asparagus water, and the tips 
and tender parts of the asparagus, which have been 
cut fine and cooked separately. Season to taste, add 
butter, and serve. 


244. Cream of Asparagus (2) 

Groups M—F P St 

Cut the tips and tender portions of about 2 dozen 
stalks of asparagus very fine and cook them in enough 
water to prevent burning. Heat milk to boiling; 
thicken with cracker crumbs. Add asparagus, also 
butter and seasoning to taste. Let boil a few minutes 
and serve. 


245. Cream of Barley 

Groups St—P M S F 

Wash 1 cup barley and cook in 1 quart water until 
soft. Peel and grate 1 medium sized onion, and add 
the juice and about half the pulp to the barley. Let 
it boil, then rub through a coarse wire sieve. Add 
1 quart milk (hot), butter, and seasoning to taste. 


96 


Vegetarian Cook Book 


246. Cream of Beet 

Groups S M—St F P 

Peel and cut into small strips 6 good sized beets 
and 1 onion. Add a small piece of sweet pepper and 
a spray of parsley. Cook in enough water to prevent 
burning until the beets are very tender; remove pepper 
and parsley, rub beets through a sieve. Reheat, and 
thicken with a little flour and butter blended. Add 1 
quart hot milk, and the well beaten yolk of 1 egg. 
Season to taste. 


247. Cream of Carrot 

Groups M S F—St P 

Cut about 1 dozen carrots into small pieces. Cook 
until tender in enough water to prevent burning, with 
a small piece of butter added. Mash through a colander 
and reheat, adding about 3 pints hot milk, 2 table¬ 
spoons butter, and 1 tablespoon flour rubbed smooth 
in a little cold milk. Let all come to boiling and season 
to taste. 


248. Cream of Celery (1) 

Groups M F—St 

Cut the outer, tough part of 4 stalks celery into 
pieces. Cook slowly in 2 pints water about one hour. 
To the strained celery stock add about 1 cup finely 
cut, crisp white celery, cooked separately in a small 
quantity of slightly salted water until tender. Thicken 
with flour blended with butter, and add 1 pint rich 
cream, heated. Let boil a few minutes and serve. 


Soups 


97 


249. Cream of Celery (2) 

Groups M F S P—St 

Cut 2 large stalks celery into small pieces. Cook 
in a double boiler with 2 pints milk until tender. Mash 
through a colander and return to double boiler. Add 
a cream sauce made of 2 tablespoons each of flour and 
butter and 1 pint milk. Let come to boil, season to 
taste, and stir in 1 cup whipped cream (unsweetened) 
before serving. 

250. Cream of Cheese (Duchess Soup) 

Groups P F—S M St 

Put 2 tablespoons butter in a saucepan. When 
melted, add 1 onion, sliced. Cook until soft and 
creamy, and sift in 2 tablespoons flour, stirring well to 
prevent lumps. Transfer to double boiler, add 3 pints 
hot milk, and seasoning to taste. Add 6 tablespoons 
grated cheese, stirring well. When very hot, rub 
through a fine sieve, reheat, and serve. 

251. Cream of Chestnut 

Groups F P—S M St 

Scald and peel chestnuts to make 1 pint. Cook in 
1 quart water until soft, then rub through a colander. 
Add 1 quart hot milk, season, add butter, let cook two 
minutes, and serve. 

252. Cream of Corn (1) 

Groups S M F P—St 

To 2 cups corn, grated or scraped, add 1 grated onion 
and 3 pints hot milk. Cook in double boiler about 
twenty minutes; add butter and seasoning to taste. 


98 


Vegetarian Cook Book 

253. Cream of Corn (2) 

Groups S F M—P 8t 

Simmer 1 quart grated corn, in milk to cover, about 
thirty minutes. Add 4 tablespoons butter, salt to 
taste, a little grated onion, then thin with hot milk 
to the desired consistency. Before serving add 1 table¬ 
spoon of whipped cream to each portion, also a little 
minced parsley. 

254. Cream of Lettuce 

Groups M F S 

Wash well and cut fine some lettuce leaves, also a 
small amount of other vegetables, such as carrots, leeks 
and onions. Stew in a little salted water until soft, 
press through a colander; reheat. Just before serving, 
add hot rich milk and 1 cup finely shredded lettuce. 

255. Cream of Mushroom (1) 

Groups P F—St S M 

Wash well, peel and chop fine 2 quarts mushrooms. 
Add water enough to cover, and a small piece of 
butter. Let simmer until nearly done, stirring often. 
Add Yo teaspoon grated onion, and thicken with flour 
blended with butter. Season, and add enough hot milk 
to make 2 quarts. Let boil two minutes, and serve. 

256. Cream of Mushroom (2) 

Groups P F—St S 

Peel and wash well 1 quart mushrooms. Add water 
enough to cover, and boil until tender enough to rub 
through a coarse sieve. Make a cream sauce, using 2 
tablespoons butter, 3 tablespoons flour, and 1 quart 



Soups 


99 


milk. Add the mushrooms, season to taste, and serve 
with bread sticks. (See recipe 300.) 

257. Noodle Soup 

Groups St S F P 

Heat milk in double boiler or over an asbestos mat. 
Add the desired amount of noodles (see recipe 303), let 
boil about twenty minutes, season, sprinkle with finely 
chopped parsley, and serve at once. 

258. Cream of Onion 

Groups M F S P—St 

✓ 

Peel and slice 6 Spanish onions. Heat 2 tablespoons 
butter, add the onions, and stir until they begin to 
cook. Add 1 cup water, cover and let simmer about 
thirty minutes longer, then add 1 quart hot milk. 
Strain, add % cup cracker crumbs, and seasoning. 

259. Onion Soup 

Groups M F P S—St 

Chop 4 good sized onions and cook very slowly until 
soft; add 1 quart rich milk, heated; season, thicken 
with cracker crumbs, add a tablespoon of butter and 
serve without straining. 

260. Browned Onion Soup 

Groups M F S P 

Slice onions, put in a baking pan with a little butter, 
and let brown in oven but do not burn. Put the onions 
in a saucepan with hot milk, and let simmer about one- 
half hour. Season, add butter, strain and serve. 

Vol. 3—9. 



100 


Vegetarian Cook Book 


261. Cream of Potato 

Groups St F P M—S 

Cut 6 large potatoes into pieces, and cook until soft 
in enough salted water to cover. Mash through a 
colander, add 1 quart hot milk, a lump of butter, sea¬ 
soning to taste, and a little chopped parsley. 

262. Potato Soup 

Groups St M F—S P 

Pare and cut into dice 3 large potatoes and 1 onion. 
Cover with cold water, add butter the size of a walnut, 
and cook about thirty minutes. Add 1 quart hot milk. 

Rub 1 tablespoon butter into 2 of flour with y 2 tea¬ 
spoon baking powder added. Make a fairly stiff dough 
with cold milk, roll thin, and cut into small squares or 
diamonds. Heat the potatoes and milk to boiling, 
drop in the dough, cover closely, and let boil about 
ten minutes. Season, sprinkle with finely chopped 
parsley or thyme, add butter, and serve. 

263. Cream of Rice 

Groups St F S P M 

Rub 1 cup cooked rice through a coarse wire sieve. 
Add 3 pints milk and the juice of 1 onion, and heat 
to the boiling point in double boiler; add butter and 
seasoning to taste. 

264. Squash Soup 

Groups F S M P—St 

Peel and quarter 1 small squash, remove seeds, cut 
into pieces and steam until tender; rub through a 



Soups 


101 


coarse sieve, and heat to boiling in double boiler with 
2 quarts milk. Season with butter and nutmeg, and 
add the well beaten yolks of 2 eggs. Serve with 

croutons. 

265. Cream of Tapioca 

Groups St F M S P 

Wash y 2 cup pearl tapioca, let soak for two hours in 
cold water, then put on to cook with 1 onion and 2 
stalks celery, chopped fine. Cook until the tapioca is 
clear, adding more water if necessary. Make a cream 
sauce of 2 tablespoons each of butter and flour, blended, 
and 1 quart milk, and add to the soup. Season to taste, 
and serve. 

266. Cream of Tomato (1) 

Groups M F S P—St 

Many people experience difficulty on account of the 
curdling of the milk. The secret of success lies in 
using fresh milk, and having the milk and tomatoes of 
equal temperature at the time of mixing. It is better 
to add the tomatoes to the milk, not vice versa. If 
there is any doubt about the freshness of the milk, a 
small pinch of baking soda added to the tomatoes will 
counteract the acidity; but this addition of inorganic 
soda to food is undesirable and should be avoided. 

Cook 1 can tomatoes, or fresh tomatoes cut up to 
make 1 quart, and 1 large onion, with 1 teaspoon brown 
sugar added, for about twenty minutes in water enough 
to prevent burning. Rub through a coarse sieve, re¬ 
heat. Meantime, heat 3 pints milk to boiling in a 
double boiler, and thicken with 1 tablespoon flour or 
cornstarch rubbed smooth in a little cold milk. Add 



102 


Vegetarian Cook Book 


the tomatoes to the milk, stirring constantly. Season; 
and add butter the size of a walnut. 

267. Cream of Tomato (2) 

Groups M F S P—St 

Cook and strain through a coarse sieve 1 quart 
tomatoes. Reheat to boiling point, and thicken with 
a little cornstarch. In a saucepan melt 1 large table¬ 
spoon butter, sift in 1 tablespoon flour, and let cook 
until perfectly smooth, then add slowly 1 quart hot 
milk. Heat to boiling, mix with the tomatoes, season, 
and add more butter and a little sugar, if desired. 
This will not curdle. 

268. Cream of Leek 

Groups M F—St 

Cut leeks in small pieces, cover with water, let sim¬ 
mer until tender, then rub through a fine sieve. Heat 
l / 2 cup butter; add 2 tablespoons flour (for 2 quarts of 
leek stock); let butter and flour simmer, but not brown. 
Add a little of the hot stock and stir until smooth, then 
add to the soup, which should be of a creamy con¬ 
sistency. Season to taste, and, lastly, add 1 cup hot 
cream. 

269. Salsify Soup 

Groups M S F P—St 

Allow 4 salsify roots to each plate of soup; scrape 
and cut into desired pieces; put on to cook with 
butter and just enough water to cover; when tender, 
add a sufficient amount of hot milk; let boil about five 
minutes; season, and serve with crackers. 


Soups 


103 


270. Puree of Carrots 

Groups S M F—St P 

Scrape and slice 6 large carrots; boil in a very small 
quantity of water with 2 tablespoons butter; when 
tender, rub through a sieve, add salt and sugar to 
taste, and hot cream; beat well, let boil up; garnish 
with minced parsley and serve. 

271. Cream of Peas 

Groups (green peas) S M F P—St 

Groups (dried peas) St P M F—S 

Mash 2 cups cooked peas (fresh or dried) through 
a coarse sieve. Add 1 grated onion, 3 pints milk, 
butter, and seasoning to taste. Heat to boiling point 
and serve with croutons. 

SOUPS MADE WITH LEGUMES 

These soups are rich in proteins and starches. Allow¬ 
ance must be made for this in planning the meal of 
which one of these soups would form a substantial part. 

272. Cream of Bean and Salsify 

Groups St P M—S F 

Sort and wash 1 pint navy beans and soak them over 
night. Cook with 1 large onion and a handful of 
parsley in enough water to cover well, until nearly 
done. Add 12 good sized salsify roots, peeled and cut 
into small pieces. Cook one hour longer, adding more 
water if necessary. Rub through a colander, reheat, 
and add stock or milk to make 3 quarts. Season, and 
add butter. 


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Vegetarian Cook Book 

273. Puree of Bean 

Groups St P M—F 

Soak 1 pint of navy or kidney beans over night. 
Cook until nearly tender in enough water to cover. 
Add 4 or 5 tomatoes and 1 onion cut in pieces. Cook 
about thirty minutes longer, mash through a colander, 
add hot milk (or stock), butter and seasoning, and 
sprinkle with a little chopped parsley. 

Olive oil, used instead of butter, imparts a flavor 
relished by many. 

274. Lima Bean Soup 

Groups St P M—F 

Follow the directions given above for Bean Puree, 
using lima beans. 

275. Mexican Bean Soup 

Groups St P 

Soak 1 pint of brown or Mexican beans over night. 
Cook until nearly tender. Add 2 potatoes cut into dice 
and cook until potatoes are soft. Mash through a 
colander, add y 2 teaspoon sugar, and butter and salt 
to taste. 

276. Puree a la Jackson 

Groups St P M—F 

Soak 1 pint each of dried peas and beans. Cook 
about one hour in enough water to cover. Add 1 
turnip, 1 large carrot, 2 celery roots (German celery), 
and 6 potatoes cut into dice. Cook one hour longer, 
or until thoroughly done, and mash through a colander. 
Add plenty of butter or olive oil, seasoning, and 
chopped parsley. 



Soups 


105 


277. Lentil Soup 

Groups St P M—F 

Soak 1 pint of lentils over night. Cook with a 
bunch of parsley in water enough to cover well, for 
about one hour. Add 1 cup tomatoes, canned or 
fresh, 1 Spanish onion and 2 carrots cut into dice. 
Rub through a colander and reheat with water or 
stock sufficient to make 2 quarts of soup. Brown 2 
teaspoons flour in an equal amount of butter and add 
to the boiling soup. Cook five minutes longer, season 
to taste, add more butter, and sprinkle with chopped 
parsley, if desired. 

278. Plain Pea Soup 

Groups M S—St F P 

Wash the pods of 1 pint of fresh shelled peas and 
boil in water enough to cover, about thirty minutes. 
Strain, and cook the peas in this water until tender. 
Season to taste, thicken with 1 tablespoon flour rubbed 
smooth in a little cold milk or water, and add 1 table¬ 
spoon butter, also hot stock or milk to make 2 quarts. 
Do not strain. Sprinkle with chopped parsley. 

279. Puree of Peas (1) 

Groups S M F P 

Cook 1 pint of shelled peas and 1 slice of onion, 
with 1 scant teaspoon sugar added, in enough water 
to cover, until soft. Add 3 pints hot milk, or half 
m ilk and half water, and let simmer about twenty 
minutes longer. Thicken with 1 tablespoon each of 
flour and butter, blended. Let boil a few minutes, 
season, and mash through a colander. Reheat, sprinkle 
with chopped parsley, and serve. 



106 


Veqetarian Cook Book 


280. Puree of Peas (2) 

Groups St P—F M 

Soak 1 pint yellow split peas over night; cook in 
water enough to cover, with 1 small onion and a little 
celery. Let simmer gently for two hours, then rub 
through a colander. Reheat, adding water to make 2 
quarts. Let boil a few minutes, season, and add butter 
or olive oil. Serve with croutons. 

281. Puree of Peas (3) 

Groups St P M—F 

Soak 1 pint of dried peas over night (or use 1 quart 
of fresh shelled peas). Cook in water enough to cover 
well, with 1 onion and a bunch of savory herbs. When 
the peas are tender, remove the flavoring, and rub 
through a colander. Reheat, adding water or stock to 
make 2 quarts. Season, add butter, sprinkle with 
finely chopped parsley, and serve with croutons. 

282. Puree of Peas (4) 

Groups St P—F 

Soak dried peas over night. When ready to cook 
cover w’ith cold water and boil till tender. Press 
through a colander, add butter and salt, and let stand 
on back of range until it thickens. Puree of beans or 
lentils may be made in the same manner. 

283. Dark Surprise Soup 

Groups St P F—M 

Soak over night 1 pint each of black beans and 
lentils. Let boil gently until soft, in enough water to 
cover, with 1 onion and 1 pod of okra. Press through 


Soups 


107 


a colander and return to kettle. Add more water and 
cook for twenty minutes with a little thyme, summer 
savory and parsley; add butter and seasoning. Before 
serving, add 2 hard boiled eggs, chopped fine, and 1 
lemon sliced very thin. 

SWEET SOUPS AND PRUIT SOUPS 

Raspberries, blackberries, strawberries, elderberries, 
currants, Concord grapes, and so forth, may be pre¬ 
pared according to recipe 295, and served with dump¬ 
lings. 

Cherries and plums may either be rubbed through a 
colander, or, if pitted beforehand, cooked and served 
without straining. 

Peaches, pears and apples may be cooked until soft 
and mashed through a coarse sieve. 

284. Banana Soup 

Groups S St P—F M 

Slice 6 large bananas and cook in double boiler with 
3 pints milk. Let boil about five minutes, mash 
through a coarse sieve and add butter and sugar to 
taste. Serve with buttered toast. 

285. Barley Milk 

Groups S F P St—M 

Cook y 2 cup of barley with 2 quarts milk in a double 
boiler about one and one-half hours; add a small lump 
butter, sweeten to taste, and flavor with cinnamon or 
nutmeg. 

Rice milk or sago milk may be prepared in a similar 


manner. 


108 


Vegetarian Cook Book 

286. Cream of Barley (Sweet) 

Groups St F S P—M 

Wash 1 cup of barley and cook in 1 quart of water 
until soft. Add 1 stick whole cinnamon, sugar to 
taste, a few currants, and 1 quart of milk. Let cook 
another half hour, rub through a sieve, reheat, and add 
butter the size of a walnut. 

287. Sweet Barley Soup 

Groups M St S—P 

Wash 1 cup barley and cook in 2 quarts of water 
about one hour. Add 2 sliced apples, */2 cup raisins, 
2 tablespoons of grape or plum jelly, the juice of 1 
lemon, 6 cardamon seeds, and sugar to taste. Let 
cook for another hour, and add water or diluted grape 
juice to make 2 quarts. 

288. Bread Soup 

Groups St P F—S M 

Cook remnants of brown bread, in water to cover, 
with a piece of butter added, over a slow fire until 
soft. Rub through a coarse sieve, add rich milk (hot), 
a little salt, and sugar to taste. Flavor with nutmeg, 
cinnamon, or anise seed. 

289. Bread Soup—German Style 

Groups St F P S M 

Soften stale whole wheat and rye bread (equal 
parts) by pouring boiling water over, then rub through 
a colander. Add a generous piece of butter, several 
thin slices of lemon, salt and sugar to taste, and a 


Soups 


109 


cup of currants. Add water, and, if desired, gTape 
juice. Cook over a slow fire until the currants are 
soft. When ready to serve, add the well beaten yolk of 
1 egg to each quart of soup. 

290. Buttermilk Soup (1) 

Groups P M St S 

Cook 2 quarts of buttermilk, y 2 cup sago, and y 2 
cup raisins or currants, without stirring, in double 
boiler, until sago is clear, then add sugar to taste. 

291. Buttermilk Soup (2) 

Groups P St M—S F 

Soak 1 cup prunes over night. Cook in 2 quarts of 
buttermilk, with 1 stick of whole cinnamon, for about 
thirty minutes; sweeten to taste, and serve with French 
dumplings. (See recipe 305.) 

292. Sweet Cream of Chestnut Soup 

Groups F P S M 

Heat together 1 cup boiled chestnuts, chopped very 
fine, and 2 quarts milk. Add butter, sugar, and sea¬ 
soning to taste. Just before serving, add whipped 
cream in little mounds, sprinkled slightly with pow¬ 
dered cinnamon. 

293. Gooseberry Soup 

Groups M St S 

Pick and wash 1 quart of gooseberries and cook in 
3 pints water until nearly soft. Add 3 tablespoons 
of sago or tapioca; let cook until sago is clear, and 
sweeten to taste. 


no 


Vegetarian Cook Book 


294. Ripe Currant Soup 

Groups M S 

Follow directions for Gooseberry Soup, recipe 293, 
substituting currants (1 quart of ripe currants picked 
from the stem). 


295. Elderberry Soup, with French Dumplings 

Groups M S 

Pick from the stems elderberries to make 1 quart. 
Wash and cook about forty minutes in 2 quarts of 
water; strain, sweeten to taste, and reheat. To make 
dumplings follow recipe 305. 


296. Dried Fruit Soup (German Style) 

Groups M S—St 

Wash and soak over night 1 cup prunes, and y 2 cup 
each of currants and raisins. Cook all together in 2 
quarts of water for about one hour, using the water in 
which the fruit was soaked. Add y 2 cup sago, 1 stick 
whole cinnamon, the juice and rind of 2 lemons, and 
sugar to taste. Cook until the sago is clear. 

297. Grape Soup 

Groups S M St—F 

Cook 2 quarts of Concord grapes, picked from the 
stems, in water enough to cover well, about thirty 
minutes. Strain, add y 2 cup sago, and sugar to 
taste. Let cook until sago is clear. If necessary, add 
water to make 2 quarts. Serve w r ith squares of buttered 
toast. 


Soups 


111 


298. Lemon Soup 

Groups M F P—S St 

Add the juice of 4 lemons and the grated peel of 1 
lemon, to 2 quarts of water. When boiling, thicken 
with iy 2 tablespoons cornstarch dissolved in a little 
cold water; cook about five minutes. Beat the yolks 
of 3 eggs and 1 cup sugar until light and foamy. Over 
this pour slowly the boiling lemon soup, stirring con¬ 
stantly in one direction. 

299. Rhubarb Soup 

Groups M F P—S St 

Cook 4 cups rhubarb, which has been cut into inch- 
long pieces, the juice of 1 lemon, and 4 pints of water 
until soft. Rub through an enameled colander and 
reheat. When boiling, add 1 tablespoonful cornstarch, 
dissolved in a little cold water. Beat well the yolks 
of 2 eggs with 1 cup sugar. Pour over this the boil¬ 
ing rhubarb soup, stirring constantly in one direction. 
Add more sugar if necessary. Beat well the whites of 
the eggs with 1 tablespoon of sugar. Heap in little 
mounds on the soup before serving. 

ACCESSORIES TO SOUPS 

300. Bread Sticks 

Groups St P 

When making bread, take some of the dough that is 
ready to be placed in the pans for the last rising, and 
roll into “sticks’’ about half an inch thick and four 
inches long. Drop the sticks carefully into salted, boil¬ 
ing water, let boil hard for two minutes, lift out with 
a skimmer; drain, and place in shallow, buttered bak- 


112 


Vegetarian Cook Book 


ing tins. Bake immediately in a very hot oven until 
golden brown. 

301. Croutons 

Groups St P 

Cut stale bread into small dice. Brown in a hot 
oven, stirring frequently to insure browning on all 
sides. 

302. Mandln 

Groups P F St 

Beat 1 egg slightly, add a pinch of salt and 1 cup 
flour. Mix -well into a stiff batter, put on a board 
sprinkled with flour and roll out like noodle dough. 
Leave on board to dry for about thirty minutes, then 
cut discs from the dough with a round cutter or thim¬ 
ble, put into a buttered baking pan and brown quickly 
in a hot oven. Serve cold w T ith soup, or they may be 
cooked in the soup like noodles. Stars, crescents, dia¬ 
monds, or other fancy shapes may be cut from the 
dough with a sharp, pointed knife. 

303. Noodles 

Groups P F St 

To 2 eggs, well beaten, add 2 tablespoons cold water 
and enough flour to make a very stiff dough. Roll out 
as thin as a wafer and dredge slightly "with flour. Let 
dry for half an hour, then either roll, or cut into strips 
about two inches wide, laying one on top of the other. 
Cut into fine threads (guiding the knife by keeping the 
fingers of the left hand against it, at the same time 
pushing the dough forward). Shake loose and keep on 
stiff paper in a dry place until needed. 


Accessories to Soups 


113 


304. Delicious Noodles 

Groups P F St 

Sift 1 quart flour; beat into it 4 egg’s, one by one, 
and 1 teaspoon salt. Mix well, divide into four equal 
parts, roll very thin, let dry for about an hour. Make 
into rolls and proceed as in the foregoing recipe. 

Do not use milk or water in making these noodles. 

305. French Dumplings 

Groups F St P—M 

Cook together y 2 cup butter and 1 cup water; when 
boiling, sift into it 1 cup flour, stirring constantly until 
the mixture slips from the spoon; let cool, and add 3 
well beaten eggs; shape into dumplings with a silver 
dessertspoon, drop into boiling water, cover closely, 
and let cook three minutes; take out with a skimmer, 
one at a time, and put into soup, being careful not to 
break the dumplings. 


VEGETABLES 


Key to reference letters: St, starches; S, sugars; F, fata; 
P, proteids M, mineral elements. 

Leafy and Juicy Vegetables 

Leafy and juicy vegetables are the most valuable 
foods of the mineral salts group (Group V). While 
the juicy, acid and subacid fruits average from twenty 
to fifty parts per thousand of the positive mineral 
salts of iron, sodium, lime, magnesium and potassium, 
the non-starchy, leafy and juicy vegetables average 
from seventy to one hundred and fifty parts per thou¬ 
sand of these all important, physiological and medicinal 
mineral elements. 

On pages 480 and 481 we have dilated upon the value 
of these positive, alkaline, mineral elements as neutral¬ 
izers and eliminators of poisonous acids and alkaloids, 
as blood, nerve and bone builders, as the principal 
ingredients in all the important secretions of the body, 
and as generators and conductors of electromagnetic 
energy. We called attention to the fact that the juices 
of fruits and vegetables, prepared in Nature’s own 
laboratory, supply in the best possible form the de¬ 
mands of fluids in the animal and human body. They 
are natural tonics, cholagogues and purifiers. They 
dilute and hold in solution the morbid, colloid (glue¬ 
like) products of starchy and protein digestion. The 
large amount of woody fiber (cellulose) contained in 
the vegetables furnishes solid resistance to the intes¬ 
tines and thereby stimulates their peristaltic move- 

114 


Vegetables 


115 


ments and makes very efficient scourers, purifiers and 
natural laxatives. 

Richest in the positive mineral elements are cabbage, 
spinach, lettuce, watercress, savoy cabbage, endive, 
rose kale (Brussels sprouts), Scotch kale, leek, celery 
and parsley. Next to these rank tomatoes, cucumbers, 
radishes, onions, horseradish, green peppers, aspara¬ 
gus and cauliflower. 

Splendid cooling and refreshing summer foods, rich 
in the purifying organic salts, are the watermelons, 
muskmelons, cantaloups, pumpkins, squashes, and 
other members of the melon family. 

Roots and Tubers 

For the qualities of roots and tubers see page 487, 

Part II. 


Legumes 

Fresh legumes in the green or milky stage should be 
classed under Group V. They contain considerable 
amounts of mineral elements and comparatively small 
amounts of starches and proteins. As the ripening 
process progresses a large percentage of the mineral 
elements recedes into the leaves and stems, while the 
seeds themselves fill in with starchy and protein ele¬ 
ments. 

Therefore, legumes in the ripe, dried state, such as 
beans, peas, lentils, and so forth, should be classed un¬ 
der Group IV. They are heating, flesh building and 
acid forming. They are very rich in starches and pro¬ 
tein, but poor in mineral elements, hence should be used 

very sparingly, if at all, in the curative diet; and in the 
Vol. 3—10/ 



116 


Vegetarian Cook Book 


normal diet they must be combined with generous 
quantities of fruits and green vegetables. Used too 
freely or without a proper balance of eliminative fruits 
and vegetables they may affect the health as danger¬ 
ously as meats. 

The Preparation and Cooking of Vegetables 

Most vegetables and fruits are not improved by 
cooking. However, many diet reformers go to extremes 
when they claim that all or nearly all the organic 
mineral combinations in vegetables and fruits are ren¬ 
dered inorganic through cooking. This is an exag¬ 
geration. Cooking is merely a mechanical process of 
subdivision, not a chemical one, and mechanical proc¬ 
esses of subdivision do not disorganize organic mole¬ 
cules to any great extent. 

However, it remains true that the fruits and vege¬ 
tables mentioned under Group V are not improved by 
cooking. 

Only starchy vegetables and cereals are improved by 
cooking, and this is so because through ages of abuse 
our digestive organs have lost the power to digest and 
assimilate raw starch. The cooking serves to break up 
and separate the hard starch granules and to facilitate 
the penetration of the digestive juices. 

As regards the use of salt we take the liberty of 
quoting in this connection from page 506 of this vol¬ 
ume: 

“Table salt, however, should be used very moderately, 
even by meat eaters. Its excessive use easily becomes 
a habit. Its elimination greatly irritates the kidneys 
and withdraws from the blood large quantities of 
serum. This creates thirst which necessitates the 
drinking of much water. This in turn dilutes the blood 


Vegetables 117 

and other secretions of the organism, causing watery 
dysemia of all the vital fluids.” 

When the dietary contains liberal amounts of un¬ 
cooked fruits and vegetables, very little or no salt will 
be needed. The addition of a little salt is permissible 
to vegetarian foods which contain large amounts of 
proteids, fats and starches, such as eggs, butter, peas, 
beans, lentils, potatoes, cereals and rice. 

Vegetables of the fifth group when properly steamed 
in their own juices so that none of their mineral con¬ 
stituents are wasted, do not need additional condi¬ 
ments. Their own salts are the best flavoring. 

Steaming the Leafy Vegetables 

After the vegetables have been thoroughly washed, 
drain them and place in a cooking vessel, the bottom 
of which has been brushed with oil to prevent sticking 
before the juices have been drawn out. In a few mo¬ 
ments enough of the juices will have been extracted to 
cook the vegetable. Cook slowly till tender but not 
overdone, add a little butter, serving the juice with 
the vegetable. A little salt may be added in the be¬ 
ginning or while the vegetable is cooking. 

Cook all vegetables only as long as is required to 
make them soft enough for easy mastication, not until 
mushy. Overcooking not only renders the vegetable 
unpalatable, but dissipates to a large extent the life 
elements contained in the raw food. 

If, as is the usual custom, the vegetables are boiled 
hard and for a long time in a large quantity of water, 
then drained or, what is worse still, pressed out, they 
have lost their nutritive and medicinal value. The 
mineral salts have vanished down the sink pipe, and 
the remains are insipid and indigestible and must be 


118 


Vegetarian Cook Book 


soaked in soup stock and seasoned with strong condi¬ 
ments to make them at all palatable. The natural 
flavors of the vegetables are the most delicious. 

Asparagus and such root vegetables as carrots, 
parsnips and oyster plant should be covered with 
slightly salted boiling water and cooked gently, with¬ 
out covering, until the pieces can be pierced with a 
splint or fork, but are not mushy. Drain, but do not 
throw away the water—use it for making soups or 
sauces. These vegetables are best served simply with 
butter. 

Beets are cooked in the same manner, in unsalted 
water, and the skins rubbed off when done. All these 
vegetables may be cooked in a steamer over boiling 
water if preferred, or they may be cooked in the fireless 
cooker. It will be found, however, that the green or 
savory vegetables are of much better flavor if cooked 
in a vessel open to the air. 

The first recipes under each head are the simple, 
most desirable and most wholesome ones to be used 
for everyday menus. The later ones are more complex, 
not so easily digested, and are not recommended except 
for occasional use. The more nearly the regimen is 
confined to raw food and the simpler forms of cooking 
and preparation, the better will be the results. 

ASPARAGUS 

Asparagus runs low in protein (2%) and starches 
and sugars (2%), but high in the five positive mineral 
elements, about 50 per 1,000. The tender stalks are 
delicious eaten raw by themselves, or in salad com¬ 
binations with other vegetables. 


Vegetables 


119 


306. Steamed Asparagus 

Groups M—F P 

Steam nice tender asparagus in a steamer or colan¬ 
der fitting into a large kettle. Serve either with 

melted butter, egg sauce or Sauce Hollandaise. 

307. Stewed Asparagus 

Groups M F 

Break the tender portions of about 2 dozen stalks 
of asparagus into small pieces. Heat 3 tablespoons of 
butter with 2 of water. Drop the asparagus into it 
and cover tightly. Let simmer until tender. Garnish 
with sprays of parsley and serve. 

308. Creamed Asparagus 

Groups M F—St 

Cut asparagus into inch long pieces, cook in a small 
quantity of water until tender. Make a cream sauce of 
1 tablespoon of butter and flour and 1 cup of milk or 
cream. Add the asparagus, let boil up a few moments, 
then serve at once on a heated platter with a border 
of roasted potatoes. 

309. Asparagus with Sour Cream 

Groups M F—St 

Tie young asparagus in small bunches and cook until 
tender in slightly salted water, enough to cover, then 
remove from the water and keep in a heated dish 
until ready to serve. Make a cream sauce with 2 
tablespoons butter and 1 of flour, the asparagus water, 
and 1 cup of thick sour cream. Pour over the aspara¬ 
gus and serve on squares of toast. 


120 Vegetarian Cook Book 

310. Asparagus and Carrots 

Groups M F S 

Cut young carrots in strips and cook about fifteen 
minutes in enough water to cover. Add an equal 
amount of asparagus cut into inch long pieces, butter 
and a little salt, and cook slowly until tender. If de¬ 
sired, thicken with flour blended with butter. 

311. Asparagus and Green Peas 

Groups M F S—P 

Cook together equal parts of young green peas and 
asparagus, cut into small pieces. Add butter and salt, 
thicken w T ith flour blended with butter. 

312. Asparagus a la Sanitarium 

Groups M F—St S P 

Cut 2 bunches asparagus and 1 bunch carrots to uni¬ 
form sizes. Boil and drain. Cut strips of bread same 
length as asparagus. Brown in oven. Arrange as¬ 
paragus and bread strips on a round platter. Place a 
border of carrots around it and pour over the follow¬ 
ing sauce: Blend 3 tablespoons butter with 3 of flour, 
add the water in which the asparagus and carrots were 
cooked; season; boil to the right consistency. 

313. Escalloped Asparagus 

Groups M F P—St 

Boil or steam 4 dozen stalks asparagus in slightly 
salted water about fifteen minutes. Into a well but¬ 
tered baking dish put alternate layers of asparagus 


Vegetables 


121 


and coarse bread crumbs, finishing with a layer of 
crumbs. Pour over this 3 eggs beaten well with 1 quart 
of seasoned milk. Dust with grated nutmeg or mace. 
Put bits of butter on top and bake thirty minutes. 

314. Asparagus Tips 

Groups M St F—P 

Cut off the tips of about 2 dozen stalks of asparagus. 
Put them into a saucepan with enough cold water to 
barely cover, and a little salt. Cook until tender and 
arrange tips on squares or diagonal cuts of toast and 
pour a rich cream sauce over them. Serve on a heated 
platter. 

315. Asparagus on Toast 

Groups M St F—P 

Cook tender asparagus in slightly salted water, ar¬ 
range on toasted whole grain bread moistened with 
some of the water, pour brown butter over all, and 
serve on a heated platter with slices of lemon. 

316. Asparagus in Ambush 

Groups M F—P St 

To a cream sauce made with 1 tablespoon each of 
butter and flour and 2 cups milk, add 2 well beaten eggs. 
Stir over the fire until it thickens, then add 2 dozen 
stalks of asparagus, cut fine and steamed. Season to 
taste. Cut the tops from 12 large whole grain biscuits 
or rolls, scrape out the soft inside part, and put them 
into the oven to crisp. Fill them with the asparagus, 
replace the tops, and brown quickly in hot oven. 


122 


Vegetarian Cook Book 


BEANS—GREEN 

317. String Beans with Butter 

Groups M S—F 

Break the pods into small pieces, and cook without 
cover in slightly salted boiling water, until tender. 
Add butter and serve. 

316. Sweet-Sour Beans 

Groups M F—St P S 

String green beans, cut into dice and cook in slightly 
salted water until tender; thicken with flour blended 
with butter, sweeten to taste, and add lemon juice. 

319. Wax Beans 

Groups M—F St 

String wax beans, cut into strips and cook in water 
enough to cover until tender; thicken with a little flour 
blended with butter; season to taste. 

320. Wax Beans with Cream Sauce 

Groups M—F St 

Cut wax beans into inch long pieces, cook until ten¬ 
der in enough water to prevent burning. Make a cream 
sauce, pour over the beans, and cook five minutes 
longer. 


321. Creamed String Beans 

Groups M F—St P 

Melt 1 tablespoon of butter in a saucepan and add 2 
quarts of string beans cut in inch long pieces. Let 


Vegetables 


123 


stew about ten minutes, stirring often to prevent burn¬ 
ing, then add boiling water and cook until tender. 
When the water is nearly absorbed add 1 cup of rich 
cream, thicken with flour blended with butter, and 
season to taste. 

322. String Beans and Apples 

Groups M F 

To 1 quart of string beans, cut into inch long pieces, 
add 6 tart apples, peeled, cored and cut into dice. 
Cover with cold water and cook until tender. Add but¬ 
ter and season to taste. 

Wax beans and prunes may be prepared in the same 
manner. 

323. String Beans with Sour Cream 

Groups M F—P 

String and break into pieces enough string beans to 
make 2 quarts. Cover with salted boiling water and 
cook slowly for two or three hours. Season with butter 
or oil and % of a cup of thick sour cream. Let boil 
up, remove to back of stove and let stand a few minutes 
before serving. 

324. String Beans and Tomatoes 

Groups M F—St P S 

String and break into pieces 1 quart of green beans 
and cook in a small quantity of water about fifteen 
minutes; add 6 tomatoes, peeled and quartered, a lump 
of butter, a little sugar, and salt to taste. Let cook 
until tender and thicken with flour blended with butter. 


124 


Vegetarian Cook Book 


325. String Bean Fricassee 

Groups M F P 

String and break 1 pound of beans, cook in slightly 
salted water thirty minutes, then drain; put 2 table¬ 
spoons of butter, 1 of minced parsley and 1 of minced 
onion into a saucepan; add the beans and stir fre¬ 
quently, adding sufficient vegetable soup stock to keep 
them moist. When perfectly tender, add the yolk of 
1 egg, juice of 1 lemon, and 1 tablespoon of grated 
cheese. Stir until the sauce begins to thicken, then 
serve on toast. Do not let the mixture boil or the egg 
will curdle. 


326. Curry of String Beans 

Groups M F—St P 

Sift 1 tablespoon of flour into 3 tablespoons of but¬ 
ter, rub smooth; add 1 cup boiling water, 1 onion 
chopped fine, and 1 teaspoon curry powder, then add 
1 quart of finely cut string beans; cook slowly until 
tender and serve at once. 


327. Green Beans (German Style) 

Groups M St—F S 

String and break into pieces enough string beans to 
make 1 quart, cover with cold water and cook about 
fifteen minutes; add 3 potatoes, cut into dice, let cook 
until tender, adding more water if necessary. Brown 
2 tablespoons flour in 1 of butter, add a little sugar, 
salt, and the juice of 1 lemon; add the beans and let 
simmer five minutes longer. 


Vegetables 


125 


328. Schnittbohnen 

Groups M F—St P 

String green beans, shave into fine shreds with a 
sharp knife, barely cover with cold water, and cook 
until tender; most of the water should be absorbed. 
Add milk, let come to the boiling point and thicken 
with flour blended with butter. Season to taste, and 
add a little chopped parsley. 

BEANS—DRIED 

329. Baked Beans with Tomatoes 

Groups St P M—S 

Soak 1 quart of navy beans over night, cover with 
fresh, cold water and cook one hour. Place in a stone 
crock, add 3 cups tomatoes, 2 tablespoons brown sugar, 
2 teaspoons onion juice, season to taste, and place in a 
slow oven. Cover and bake four or five hours, then 
remove cover and brown. 

330. Lima Beans 

Groups St P—M 

Wash lima beans and let soak over night. Cook in 
enough water to cover until tender; add butter, salt, 
and chopped parsley. 

331. Navy Beans and Prunes 

Groups St P M—F 

Wash and soak 1 quart of navy beans over night. 
Cook in water enough to cover, for about two hours, 
then add 2 cups prunes which have been soaked over 
night, and stoned. Let cook until tender, season, add 
the juice of 1 lemon and a generous piece of butter. 


126 Vegetarian Cook Book 

beets 

332. Baked Beets 

Groups S M F—St 

'Wash young beets very clean. Bake in a moderate 
oven like potatoes, turning frequently. When done, 
peel and serve with melted butter. 

333. Buttered Beets 

Groups S M F—St 

Wash and cook beets until tender. Peel, cut in thin 
slices or chop fine, season and toss in melted butter. 

334. Creamed Beets 

Groups S M F—St P 

Wash young beets, peel, cut in small dice and cook 
in water to cover until tender. Thicken with flour and 
butter blended, and season to taste. Add lemon juice 
if desired. 

335. Beets au Gratin 

Groups S M St—F P 

Scrub 6 medium sized beets thoroughly with a vege¬ 
table brush, but do not break the skin. Cover with 
boiling water and cook until tender. When cool rub 
off the skin and slice. Take 1 cup of bread crumbs and 
arrange alternately in a buttered baking dish the sliced 
beets and bread crumbs, having the bottom layer of 
crumbs. Heat 2 cups milk with 2 tablespoons butter, 
pour over beets and bake in a hot oven until nicely 
browned. 


Vegetables 


127 


336. Brussels Sprouts (Rose Kale) 

Groups M F 

Pick over the sprouts, wash carefully, and cook 
gently for about fifteen minutes as directed for cab¬ 
bage below. Serve with melted butter or cream sauce. 

337. Brussels Sprouts with Rice 

Groups M St F P 

Pick over 1 quart of Brussels sprouts, cook slowly 
until tender in a little water to which a dessertspoon 
of butter has been added. When ready to take from 
the fire, add the juice of 1 lemon. Put into the center 
of a heated platter in a border of freshly cooked rice. 
Brown an onion in butter and pour over the whole. 

CABBAGE 

Groups M F 

For cooking cabbage, have the water slightly salted 
and actively boiling when ready to toss in the finely 
chopped cabbage. This stops the boiling. Watch care¬ 
fully for the first signs of bubbling again, and im¬ 
mediately turn down the flame or set the vessel where 
the contents cannot possibly boil but will simmer 
gently. The vessel must not be covered. The cabbage 
will gradually settle to the bottom and appear as if 
not cooking, but will be thoroughly done in about 
twenty-five minutes if the vegetable is fresh. When 
done it should be instantly removed from the fire, 
drained and served with butter or white sauce. The 
flavor is in the volatile oil within the cells, and this 
oil is thrown off into the air if the cabbage is cooked 


128 


Vegetarian Cook Book 


above the boiling point. Boiling also toughens the 
woody fiber. If cooked as above there will be no odor 
and the cabbage will have the same green and white 
color and the same delicate flavor as before cooking. 
The water may be used for soup. 

338. Plain Cooked Cabbage 

Groups M F 

Cut cabbage head into eighths, cook as above until 
done (about forty-five minutes); drain and serve with 
melted butter or white sauce. 

339. Creamed Cabbage 

. Groups M F—St P 

Chop 1 head of cabbage coarsely, and cook ten min¬ 
utes in slightly salted water, then drain. Make a good 
white sauce from two tablespoons each of flour and 
butter, and 1 cup each of milk and the water drained 
from the cabbage. Season to taste. In a buttered 
baking dish place alternate layers of cabbage and 
white sauce; heat thoroughly and brown nicely in the 
oven. 

340. Curly Cabbage 

Groups M F 

Pick the outer leaves from heads of curly cabbage, 
cut into sections, remove tough portion of core, and 
steam until tender. Place on a heated platter, spread 
with fresh butter or a rich cream sauce, and grate a 
little nutmeg over the whole. 


Vegetables 


129 


341. Cabbage au Gratin 

Groups M P F—St 

Cook a small cabbage and chop rather fine. Prepare 
1 scant cup grated cheese, y 2 cup bread crumbs and 2 
cups white sauce. In bottom of a buttered baking dish 
put a layer of the cabbage, sprinkle with grated cheese 
and bread crumbs, cover with white sauce. Repeat 
until all the ingredients are used; the last layer should 
be of sauce covered with crumbs. Season to taste with 
salt and paprika. Pour over top about 3 tablespoons 
melted butter and brown nicely in the oven. 

342. Smothered Cabbage 

Groups M F 

Cut a small head of cabbage fine and put into a pan 
with melted butter, about % cup; add y 2 cup sweet 
milk and seasoning. Put dots of butter on top and 
simmer until tender. 

343. Sweet-Sour Cabbage 

Groups M—F S 

Cut cabbage fine, as for slaw, cook slowly until ten¬ 
der with very little v/ater, the juice of 2 lemons, a gen¬ 
erous piece of butter, a pinch of salt, and sugar to 
taste. A little anise seed may be added if desired. 

344 Savoy Cabbage 

Groups M—F St 

Quarter 1 medium sized savoy cabbage ; add 1 grated 
onion, cook in very little water until tender; drain. 
Heat 1 large tablespoon of butter, sift into this 1 table¬ 
spoon flour, being careful to prevent lumps; add the 


130 


Vegetarian Cook Book 


water in which the cabbage was cooked; let come to 
the boiling point and pour over cabbage. Serve at 
once. 

345. Filled Cabbage 

Groups according to filling. 

Any suitable filling may be used, such as cooked rice 
and tomatoes, or protose and barley. Take large, per¬ 
fect cabbage leaves, place a spoonful of the filling in 
the center, roll the leaf loosely, turning in the edges; 
tie with strong, white thread; steam, or stew in a little 
water to which butter has been added. When ready 
to serve remove the threads. 

346. Steamed Cabbage and Protose Loaf 

Groups M P T 

Cook cabbage in slightly salted water until nearly 
done; drain in a colander, then pack in a tin can or 
pail, alternating layers of cabbage and savory pro¬ 
tose, putting small pieces of butter over each layer of 
cabbage. Steam about one hour and serve with cream 
sauce. 

347. Stuffed Cabbage 

Groups M P F —St 

Mix 1 quart can of savory protose with 2 eggs and 1 
onion, chopped or grated; add 1 tablespoon each of 
flour and melted butter, stir in 1 cup milk and season 
to taste. 

Cut a plug from the stem end of a firm head of cab¬ 
bage, hollow out carefully to about three-fourths inch 


Vegetables 


131 


from the outside, fill with the protose mixture, close 
the opening with the plug, tie firmly with strong white 
string, and simmer in slightly salted water until tender. 
Remove string before serving the cabbage. Serve with 

butter or white sauce. 

348. Red Cabbage and Apples 

Groups M—S F 

_ • 

To 1 head of finely cut red cabbage add 4 medium 
sized apples peeled and cut into quarter sections, the 
juice of 2 lemons, % cup sugar, a little salt, and a gen¬ 
erous piece of butter. Cook until tender, then thicken 
with a little flour dissolved in water. 


349. Red Cabbage in Butter 

Groups M F—St 

Quarter a large red cabbage, remove the tough part 
of the core and shred. Place in cold water for about 
thirty minutes; drain; add % pound butter and let 
cook slowly about one hour. 


350. Red Cabbage with Mushrooms 

Groups M P F 

Shred 1 head of red cabbage, steam until tender. 
Thoroughly clean 1 quart mushrooms; cook separately 
in very little water to which butter and the juice of 
1 lemon has been added. Heap the cabbage on a heated 
platter, put the mushrooms in the center, pour brown 
butter over the whole, and serve. 

Vol. 3—11. 


132 


Vegetarian Cook Book 

carrots 


351. Carrots with Butter 

Groups S M F—St 

Scrape and slice about 6 medium sized carrots; cook 
slowly until tender in very little water; drain; add 1 
heaping tablespoon of butter; shake the carrots in the 
butter until it is evenly distributed. Serve in a heated 
dish. 


352. Steamed Carrots 

Groups S M F—P 

Scrape and cut in half nice medium sized carrots; 
steam until tender. Serve with melted butter and 
chopped parsley. 

353. Stewed Carrots 

Groups S M F—St P 

Scrape carrots, cut into pieces, cook with barely 
enough water to cover, adding a piece of butter. When 
tender, thicken with flour blended with butter, and add 
a little sugar. 

354. Creamed Carrots 

Groups S M F—St P 

Scrape carrots, cut into dice, barely cover with 
water, add butter and a little salt; let cook until tender 
and the water is absorbed. Add rich milk, let come to 
boiling point; thicken with flour and butter blended. 
Minced parsley may be added before serving. 


Vegetables 


133 


355. 


Escalloped Carrots 

Groups S M F—P St 


Boil large carrots, peel and slice. Put alternate lay¬ 
ers of carrots and bread crumbs into a buttered baking 
dish, finishing with bread crumbs. Pour over enough 
milk to cover, put bits of butter on top; bake until 
thoroughly heated and nicely browned (about forty 
minutes). 

356. Mashed Carrots 


Groups S M F—P 


Cook carrots until tender in water enough to pre¬ 
vent burning; mash through a colander, add butter 
and seasoning to taste; reheat and serve. 


Carrots with Onions 

Groups M S F—St 


357. 


Scrape and slice 6 large carrots and 2 or 3 onions; 
boil in water enough to cover for thirty minutes; drain 
and return to saucepan; add 2 tablespoons of butter 
blended with 1 tablespoon of flour, and enough of the 
stock to make the right consistency. Season to taste, 
let boil up once or twice, and serve. 

358. Carrots and Parsnips 


Groups S M F—St P 


Scrape and cut into dice equal quantities of carrots 
and parsnips, barely cover with water and cook until 
tender. Add butter and seasoning. 


134 


Vegetarian Cook Book 


359. Carrots—German Style 

Groups S M F St—P 

Wash and scrape carrots and cut into dice. Cook in 
slightly salted water until nearly tender, then add 
cooked barley (use 1 cup barley to 2 of carrots) and 
let simmer fifteen minutes longer. Serve with brown 

butter. 

Rice may be used instead of barley. Beets may be 
prepared in the same manner. 


360. Carrots Maitre d’Hotel 

Groups S M—F P 

Scrape a sufficient number of small sized carrots, 
cut in halves lengthwise and cook in boiling water until 
tender. Drain; place in a saucepan with 1 tablespoon 
butter, 1 tablespoon of minced parsley, the juice of 1 
lemon, and a dash of paprika; if desired, a little sugar 
may be added. Toss lightly over the fire until thor¬ 
oughly heated, pour into a hot dish and serve. 


361. Flemish Carrots 

Groups M S F—St P 

Scrape and slice 3 large carrots, cook until tender 
and drain. Cut 1 onion into small dice, fry in butter 
until soft and yellow, add seasoning to taste, stir in 1 
teaspoon of flour, being careful to prevent lumps; add 
the water in which the carrots were cooked and let 
cook slowly until fairly thick; add the carrots and some 
chopped parsley, let boil up and serve. 


Vegetables 


135 


362. Hungarian Carrots 

Groups S M—F St P 

Scrape and cut 2 large carrots in thin slices, then 
place in a saucepan with 1 tablespoon brown sugar 
and just enough water to cover; when tender, thicken 
with 1 tablespoon flour blended with 2 of butter; add 
the juice of 1 lemon; let come to a boil. 

363. White and Gold 

Groups M S St—F 

Scrape carrots, cut in long strips. Put on to cook 
and add as many green onions (white part only) as 
you have carrots. Let cook until tender. Make a 
mound of mashed potatoes in a deep dish, arrange car¬ 
rots and onions around mound. Reheat water in which 
carrots and onions were cooked and thicken with flour 
blended with butter. Pour around mound and serve 
at once. 

CAULIFLOWER 

364. Cauliflower, Plain, with Butter 

Groups M S—F 

Wash, break the head into small flowerets and throw 
into slightly salted boiling water. Watch until the 
first bubble appears, then turn down the flame or 
remove the vessel to a part of the stove where the 
contents cannot possibly boil. Let simmer gently 
(the cauliflower will gradually settle in the water and 
appear as if not cooking) until tender but still firm. 
Do not allow it to become mushy. Remove the cauli¬ 
flower to a hot dish, put hot butter over it and serve. 
A cream sauce may be used instead of the butter. 


136 


Vegetarian Cook Book 


365. Creamed Cauliflower 

Groups MS F P— St 

Break cauliflower into small pieces, removing leaves 
and tough part of stalk, steam or cook as in preceding 
recipe, until tender; drain; brown 1 tablespoon of 
flour with 2 tablespoons of butter; add 1 cup of the 
water in which the cauliflower was boiled, and an equal 
amount of milk or cream, season to taste and pour over 
the cauliflower. Serve in a heated dish. If desired, 
dust a little mace over the top. 


366. Escalloped Cauliflower 

Groups M S F —P St 

Break cauliflower into suitable pieces, cook as above 
in slightly salted water; drain; place layers of cauli¬ 
flower in a buttered baking dish, cover with bread 
crumbs, dot with butter and grate a thick layer of 
mild cheese over it; repeat until all ingredients are 
used. Have top layer of bread crumbs, cover with milk 
seasoned to suit taste, and bake in a moderate oven. 


367. Cauliflower a la Hollandaise 

Groups M F —S St P 

Remove the leaves and lower part of stalk from a 
nice, white head of cauliflower. Put in cold water, 
head down, for about an hour, to draw out all insects, 
then steam until tender. Serve on a heated platter, 
cover with sauce Hollandaise and garnish with sprigs 
of parsley. 


Vegetables 


137 


368. Cauliflower Francaise 

Groups M P F—S St 

Steam cauliflower until tender, then break into small 
pieces; put into a buttered baking dish and cover with 
cream sauce; sprinkle thickly with grated cheese and 
bake half an hour. 

369. Cauliflower—German Style 

Groups M S F—St P 

Prepare cauliflower, without breaking, place in cold 
water for about an hour; drain. Melt 2 tablespoons 
butter, add 1 tablespoon flour, stirring until perfectly 
smooth, then add 1 quart of rich milk, a little salt, and 
1 tablespoon sugar. Put the cauliflower into this sauce 
and cook in a double boiler until tender. 

370. Cauliflower with Egg Sauce 

Groups M F P—S St 

Steam cauliflower. Make a sauce of 3 hard boiled 
eggs chopped fine, 1 small onion, grated, 1 tablespoon 
butter and 1 cup cream; heat to boiling, season to suit 
taste, add a little sugar, if desired, pour over the cauli¬ 
flower which has been kept warm, and serve at once. 

371. Cauliflower with Parsley 

Groups M S F—St P 

Pick over and break into pieces a nice, white head of 
cauliflower; put into a small kettle with 2 tablespoons 
melted butter, a little flour, i/ 2 cup of water and a little 
parsley, chopped fine. Cook until tender. 


138 


Vegetarian Cook Book 


372. Cauliflower with Tomato Sauce 

Groups M 8 St—F P 

Break cauliflower into suitable pieces, wash care¬ 
fully, and cook as directed in recipe 364. Cut into 
pieces about 6 tomatoes, stew until tender, rub through 
a colander; reheat, thicken with flour rubbed smooth 
in a little water; season to taste with salt and sugar; 
add a good sized piece of butter, pour over the cauli¬ 
flower and serve. 

373. Baked Cauliflower 

Groups M St F—S P 

Wash and clean cauliflower carefully, break into 
pieces and leave in cold water for an hour to draw out 
any small insects, then steam until tender. In a but¬ 
tered baking dish place a layer of cauliflower, then a 
layer of bread crumbs, dotted with bits of butter, and 
so on until the dish is filled, having the top layer of 
bread crumbs. Pour over 1 cup of cream, season, and 
bake until nicely browned. 

CELERY 

This vegetable is generally eaten raw as a relish or 
salad, or cooked in soup. However, it may be prepared 
in various ways and served as a side dish. 

374. Celery Stewed 

Groups M—F 

Cut the stalks into small pieces and boil gently in 
slightly salted water until tender. Add butter and 
serve. 


Vegetables 


139 


375 Creamed Celery 

Groups M—F St 

Cook as in preceding recipe, empty into hot dish, 
pour a cream sauce over it and serve. 

Or, the celery may be steamed, and served as directed 
in this or the preceding recipe. 

376. Celery and Carrots 

Groups M S F—St P 

Cut the celery into short pieces and the carrots into 
thin slices; have the same amount of each. Boil the 
carrots in slightly salted water until tender. Cook the 
celery in another vessel, add the carrots. Thicken with 
1 tablespoon flour rubbed into butter. Add butter and 
seasoning to suit taste. Bring to a boil and serve. 

377. Escalloped Celery and Egg 

Groups F St P M—S 

Cook a pint of celery cut into dice; make a sauce of 
4 tablespoons melted butter, 4 of flour, 1 cup celery 
stock, 1 cup milk, seasoning; add the cooked celery, 
put a layer in a buttered baking dish, sprinkle with 
hard boiled eggs, chopped fine, also a few drops of 
lemon juice; continue with alternate layers until the 
ingredients are used ; cover with buttered bread crumbs 
and bake in a moderate oven. 

378. Celery - Cabbage 

This is a new vegetable, delicious in taste, and very 
rich in mineral salts, produced by the crossing of celery 
and cabbage. It may be served shredded with dressing 
as a salad, or cooked like cabbage. 


140 


Vegetarian Cook Book 


German Celery 

German celery has a much larger root than the leafy 
variety grown in this country. 

379. Stewed German Celery 

Groups M S F St P 

Pare and wash celery roots, cut into dice and cook 
in slightly salted water with a good sized piece of 
butter. When tender, thicken with flour and butter 
blended. 

380. Mashed German Celery 

Groups M F—S St P 

Pare and slice celery roots, cook in slightly salted 
water until tender, mash through a colander, add but¬ 
ter, seasoning, and a little cream. Reheat and serve. 

381. German Celery with Protose 

Groups M P F—St S 

Pare celery roots, cut into quarter or eighth sections, 
according to size, cook in a small quantity of water 
until nearly tender, then add little balls made of savory 
protose; season to taste, add butter and a little cream; 
thicken with flour blended with butter. 

CORN RECIPES 

Young sweet corn is rich in sugar and organic salts. 
As it ripens the sugar and mineral salts decrease and 
the starches, protein and fat constituents increase in 
quantity. The ratings in this section are for young 
sweet corn. 


Vegetables 


141 


382. 


Corn on the Cob 

Groups S M—F St P 


Strip off husks and silks from ears of corn, wash 
well and boil fifteen minutes in water enough to cover; 
serve with butter. If the corn is home grown, the inner 
husks and part of the stem may be boiled with the 
corn. This causes it to be more tender and of better 
flavor. 

383. Stewed Corn 


Groups St S M—F P 


Cut the kernels from about 1 dozen ears of corn; 
put into stew-pan with very little water and a piece of 
butter; let cook about twenty minutes, add 1 cup 
cream, cook five minutes longer, and serve. 


3fi4. 


Baked Corn 


Groups S M—St F P 


Take fresh, tender sweet corn, score the kernels with 
a sharp knife down the rows, and press out the pulp 
of the grains with the back of the knife; or, cut the 
tips of the grains with a sharp knife and press out the 
remainder with the back of the knife. Put into a 
baking dish with a little salt and butter, cover with 
rich milk and bake, stirring often at first. When done 
the mass should not be dry but thick and creamy. If 
the corn is not perfectly fresh and thus has lost some 
of its sweetness, a little brown sugar or honey may be 
added. 


142 


Vegetarian Cook Book 

385. Baked Corn Pudding 

Groups S M F P 

2 cups grated corn, 1 egg lightly beaten, a little 
melted butter and seasoning; mix with 1 cup rich milk, 
turn into buttered dish and bake until the egg is set. 

386. Baked Corn, Southern Style 

Groups S F P—M St 

To 1 pint corn add 2 well beaten eggs, 1 heaping 
tablespoon of flour, a little salt, and 1 sweet pepper, 
chopped fine. Mix well, put in a buttered baking dish, 
dot the top with bits of butter, and bake in a moderate 
oven about thirty minutes. 

387. Corn Pudding 

Groups F P S—St M 

To 2 cups corn cut from the cob, add 2 tablespoons 
flour, 2 eggs, 1 pint milk, 1 large tablespoon melted 
butter, sugar and lemon flavoring to suit taste. Beat 
well together, put in a buttered baking dish, and bake 
about one hour, or until nicely browned. 

This pudding may be steamed in a double boiler. It 
will take about two hours. 

388. Corn Souffle 

Groups F S St P—M 

To 1 cup grated corn add 1 tablespoon butter, sea¬ 
soning to taste, and 2 tablespoons flour; mix to a 
smooth paste with 1 cup milk, and boil until thick; 
remove from the fire and when slightly cooled add the 


Vegetables 


143 


well beaten yolks of 2 eggs; then fold in the stiffly 
beaten whites of the eggs, pour into a well buttered 
baking dish and bake half an hour. 

369. Corn Timbales 

Groups S M F—P St 

To 1 cup grated corn add 2 chopped peppers, a little 
melted butter, 2 lightly beaten eggs, and seasoning. 
Turn into timbale molds and steam about twenty to 
thirty minutes; test with a knife blade as you would 
custard; serve with cream sauce. 


390. Baked Corn with Tomatoes 

Groups M S St—F F 

Fill a buttered baking dish with alternate layers of 
corn, either canned or cut from the cob, tomatoes, 
peeled and sliced, bread crumbs, a sprinkling of salt, 
and bits of butter. Let the top layer be bread crumbs 
dotted with butter. Bake three-quarters of an hour. 

# 

391. Curry of Corn 

Groups M S F P—St 

Into a saucepan put 2 tablespoons butter and a little 
salt; add 2 apples, chopped fine, and 1 small grated 
onion; let simmer until slightly browned, stir in 1 
tablespoon of curry powder, add y> sweet green pep¬ 
per, 2 tomatoes, chopped fine, and y 2 cup chopped wal¬ 
nuts. Let simmer together for ten minutes, then add 
2 cups corn cut from the cob; cover, and cook slowly 
for twenty minutes. If too thick add a little water. 


144 


Vegetarian Cook Book 


392. Escalloped Corn 

Groups St S F M P 

Grease the bottom and sides of a baking dish; put 
in a layer of cracker crumbs, then a layer of corn cut 
from the cob; sprinkle with sugar, salt, and dot liber¬ 
ally with butter; alternate with cracker crumbs and 
corn until the dish is nearly filled, having the top layer 
of crumbs; pour over all 1 cup rich milk. Cover and 
bake in a moderate oven. 

393. Corn Fritters 

Groups F St P S M 

Grate raw corn from the cobs. To each cup add 1 
beaten egg, 2 tablespoons flour, salt, and a little milk. 
Drop from a spoon onto a buttered or oiled pan and 
bake. 

394. Corn Oysters 

Groups F P S St M 

Grate the corn from about 10 large ears (raw). Add 
to it 1 cup cracker crumbs, the beaten whites of 5 eggs, 
juice of 1 lemon, seasoning to taste. Shape with two 
spoons to resemble large oysters, place in buttered or 
oiled pan and bake until brown. Serve with slices of 
lemon. 

395. Corn Chowder 

Groups St S—M F P 

Fry 1 onion in butter until soft and yellow, add 3 
potatoes which have been cut into dice and cooked in 
slightly salted water until nearly tender (do not drain 
water off), add 2 cups corn, seasoning, and last, 1 (part 



Vegetables 145 

of hot milk. Cook together over a slow fire for ten 
minutes. 

396. Fresh Succotash 

Groups St P S—F P 

4 ears of corn, 1 pint fresh lima beans ; cut corn from 
the ears, add to the cooked beans, then cook five min¬ 
utes longer; add 1 cup boiling milk ; season with butter. 

CUCUMBERS 

Cucumbers are low in protein and starches, contain 
some sugar (2%) and are rich in the five positive 
mineral salts. They are most valuable eaten raw. 

397. Stewed Cucumbers 

Groups M F St—P S 

Pare cucumbers, cut into large dice, cook slowly 
about twenty minutes, adding a very little water. 
Season to taste, add butter, and if an acid taste is pre¬ 
ferred, lemon juice. Serve in a heated dish covered 
with toasted bread crumbs. 

The lemon juice must be added at the last, after the 
cucumbers are done. If the cucumbers are cooked with 
the acid they will become tough. 

398. Cucumbers on Toast 

Groups M St—F P S 

Select medium sized cucumbers, pare, cut into halves, 
then lengthwise into eighths. Put them in a pan, cover 
with boiling water, add salt to taste, cook over a slow 
fire about twenty minutes; lift carefully with a skim- 


146 


Vegetarian Cook Book 


mer, arrange neatly on toasted whole wheat bread cut 

into triangular or diamond shapes; serve at once with 
drawn butter, or use for sauce the water in tvhich the 
cucumbers were cooked. 

399. Escalloped Cucumbers 

Groups M St—F P S 

Pare and cut in thin slices 2 large cucumbers. In a 
buttered baking dish put alternate layers of cucumbers 
and bread crumbs. Dot each layer of bread crumbs 
with bits of butter and sprinkle with a little salt. 
Moisten well with water; if an acid taste is preferred, 
add lemon juice to taste. Bake forty-five minutes in a 
moderate oven. 

EGGPLANT 

Eggplant is a valuable vegetable and well balanced 
food. It is rich in starch, sugar and protein as well as 
in the positive mineral salts. 

400. Baked Eggplant (1) 

Groups St S M—P F 

Cut the eggplant into slices about one-third of an 
inch thick; pare, wash and drain. Place in layers in 
a buttered baking dish, dusting each layer lightly with 
salt; when the dish is full, pour in enough milk to 
cover slices. Bake in a moderate oven until the milk 
has been absorbed and the eggplant is tender. 

401. Baked Eggplant (2) 

Groups St S M F P 

Peel 2 eggplants, cook about fifteen minutes; run 
through the coarse vegetable grinder; add 2 eggs, 1 



Vegetables 


147 


cup cracker crumbs, and seasoning to taste; mix well, 
and put into a buttered pan about three inches deep; 
pour 1 cup of milk over the mixture; bake half an hour. 

402. Escalloped Eggplant 

Groups St S M F P 

Peel and steam an eggplant; chop fine. Put a thick 
layer in the bottom of a buttered baking dish, cover 
with bread crumbs. Repeat. Beat 2 eggs into 1 quart 
of milk, season and pour over eggplant. Bake forty 
minutes. 

403. Stuffed Eggplant 

Groups F P St S M 

Cut 4 small eggplants in halves, crosswise. Cook in 
slightly salted water. When tender, drain, scrape out 
pulp, and chop fine; mix with y 2 cup tomato pulp, y 2 
cup bread crumbs and y 2 cup chopped nuts. Season, 
add melted butter and fill eggplant shells. Sprinkle 
with chopped onions and bake about twenty minutes. 
When ready to serve, place a poached egg on each half. 

404. Stuffed Eggplant with Nut Sauce 

Groups St S F P M 

Boil eggplant (entire) for fifteen minutes, then cut 
in two. When cool enough to handle scoop out the 
pulp, being careful not to break the skin. Mash the 
pulp, season, and add 2 tablespoons melted butter, 
1 cup grated bread crumbs, 1 well beaten egg, 1 tea¬ 
spoon of onion juice and a little salt. Mix well, fill the 
shells and bake until browned on top. 

Vol. 3—12. 


148 


Vegetarian Cook Book 


For the Nut Sauce, add finely chopped English wal¬ 
nuts or pecans to white sauce or any other suitable 
sauce. 

405. Eggplant Fritters 

Groups St F P S M 

Pare an eggplant and cut into dice, boil until soft; 
drain; add 2 well beaten eggs and 2 slices of bread, 
previously soaked in milk. Season to suit taste. Drop 
large spoonfuls on a buttered pan and bake. 

406. Eggplant with Mushrooms 

Groups P St S F M 

Cook 1 pint of mushrooms and 1 eggplant until 
tender; put a layer of mushrooms into a baking dish, 
then a layer of eggplant, and so on until the dish is 
filled; pour over this a rich cream sauce; cover with 
bread crumbs, and bake in a moderate oven. 

407. Eggplant Oysters 

Groups St S F P M 

2 parts eggplant, cooked and pounded into paste, 
1 part soft bread crumbs; add salt and 1 tablespoon 
melted butter. Form into oyster shaped cakes with 
two spoons; dip in beaten egg and bread crumbs, place 
on buttered pans and bake brown. Serve with slices of 
lemon. 

408. Eggplant Surprise 

Groups St F P S M 

Scoop the pulp from a large eggplant cut in half. 
Place both pulp and shell in salted water for twenty 


Vegetables 


149 


minutes. Drain both; chop the pulp rather fine, mix 
with y 2 cup each of cracker crumbs and chopped nuts, 
seasoning, and 2 tablespoons thick cream. In a skillet 
heat % cup of olive oil, place the eggplant mixture 
into it and let cook about five minutes, then fill the 
shells, which have been lined with fine bread crumbs. 
Bake in a moderate oven. When ready to serve put a 
tablespoon of unsweetened whipped cream on top of 
each. 


KALE 

409. Scotch Kale 

Groups M F 

Pick Scotch kale leaves off the stems, rinse well in 
several waters, and cook gently in slightly salted water 
until tender. Chop fine, add butter and salt to taste 
and serve. 

Kale may be prepared in the same manner as spinach 
but requires longer cooking. 

410. Scotch Kale with Onions 

Groups M F 

Pick over and wash well 1 peck of Scotch kale; let 
stand in ice box over night or out of doors where it 
may freeze. Put a generous piece of butter in the 
kettle with about 1 quart water; add the kale and 2 
or 3 onions, cut into dice. Let cook slowly until ten¬ 
der, or about three hours, when all the water should 
be absorbed. Add 1 cup cream and let cook twenty 
minutes, add salt, and, if desired, a little sugar. Chop 
fine, place on a heated platter and garnish with onion 
rings. 


150 


Vegetarian Cook Book 


411. 


Chinese Kale 

Group M 


This is a comparatively new vegetable in the market. 
It is very nice raw. used as a salad with French dress¬ 
ing, or it may be prepared like Swiss chard, spinach or 
cabbage. 


LENTILS 


412. 


Groups St P—F M 


Pick over and wash very carefully; soak over night 
in as much water as they will absorb. Add more water 
and boil slowly until tender—about two or three hours. 
Season with salt and butter or oil. See also under 
Roasts. 

413 ENGLISH VEGETABLE MARROW 

Prepare like squash and pumpkin. This is another 
splendid new vegetable produced by the crossing of 
several members of the melon family. It combines 
the best qualities of squash and cucumber. 


MUSHROOMS 


Mushrooms should be classed under Group TV, 
Proteids. They contain a great deal of protein matter, 
on an average of from 9 percent to 12 percent, small 
quantities of carbohydrates and negligible amounts of 
mineral matter. 

414. Stewed Mushrooms 

Groups P F St 

Into 2 tablespoons of melted butter sift 1 tablespoon 
flour, let cook together until smooth, stirring all the 


Vegetables 


151 


time, then add 1 pint of rich milk or cream. When it 
boils up, add 2 cups mushrooms, stew until tender, sea¬ 
son. Serve on squares of toast, garnished with parsley. 

415. Mushrooms on Toast 

Groups P F St 

Trim 2 quarts mushrooms and rub clean with a piece 
of white flannel dipped in salt. Melt about % pound 
butter, add mushrooms, season to taste with salt and 
paprika, add a little hot water or milk and let simmer 
gently for fifteen minutes; thicken with flour and but¬ 
ter blended. Just before serving add 1 pint cream, 
let boil up and serve on toast. 

416. Escalloped Mushrooms 

Groups P F St 

Wash and clean 1 quart of nice large mushrooms; 
fill a buttered baking dish with alternate layers of 
mushrooms and bread crumbs. Take 4 eggs, beat well 
with 1 quart of rich milk; season with salt and a few 
bay leaves; pour over mushrooms; dot with bits of 
butter and bake about forty minutes. 

417. Hashed Mushrooms 

Groups P F—St M 

Chop 1 quart of mushrooms rather fine, stew in but¬ 
ter with 1 tablespoon minced onions or olives until 
slightly browned, add % cup bread crumbs, y 2 cup 
sour cream and seasoning. Cook ten minutes longer, 
and serve garnished with parsley. 


152 


Vegetarian Cook Book 


418. 


Spanish Mushrooms 

Groups P F—St S 


Wash and clean 1 pound of mushrooms, put into a 
pan with 2 ounces butter, a sprinkling of flour, and 
seasoning; cook about ten minutes and moisten with 
vegetable soup* stock. Just before serving add 1 cup 
green peas and a little nutmeg. Serve with cream 
sauce, with a few nuts sprinkled on top. 

419. Mushrooms with Spinach 


Groups M P F—St 


Wash thoroughly 1 peck of spinach; boil ten min¬ 
utes; drain and chop very fine; put into an earthen 
cooking vessel with 1 tablespoon butter, a little salt, 
and the juice of % lemon; let simmer fifteen minutes; 
when cool add the well beaten yolks of 2 eggs; turn 
into a buttered mould, leaving a well in the center, and 
cook slowly over boiling water. When ready to serve, 
fill the well with stewed mushrooms (recipe 414). Serve 
with croutons. 


ONIONS 


Baked Onions 

Groups M F 


420. 


Parboil Spanish onions fifteen minutes, then cut a 
funnel-shaped piece from the center and put a little 
butter in the cavity. Put into a baking pan with a 
lump of butter and a little water; bake from twenty to 
thirty minutes, according to size. 


Vegetables 


153 


421. Boiled Onions 

Groups M F 

Select medium sized onions, remove the dry outer 
skin, wash, put into boiling salted water and let sim¬ 
mer gently, uncovered, until tender. Add butter and 
serve. 

422. Creamed Onions 

Groups M F 

Cook as in preceding recipe, or steam, medium sized 
onions until tender; make a good white sauce, pour 
over the onions which have been drained, and serve. 
A ripe olive may be pressed into the top of each onion 
if desired. 

423. Escalloped Onions 

Groups M St F—P 

Wash and slice Bermuda onions, cook in a small 
quantity of water until tender. Put into a buttered 
baking dish alternate layers of onions and bread 
crumbs, dotting each layer of crumbs with bits of 
butter; have the top layer of crumbs. Cover with rich 
milk and bake twenty to thirty minutes. 

424. Escalloped Onion and Tomato 

Groups M F St 

Peel and cut large onions into thin slices, parboil in 
salted water; drain, and put in buttered baking dish 
with successive layers of sliced tomatoes, fine bread 
crumbs and green peppers, chopped fine; dot with 
butter and sprinkle with salt; have the last layer of 
bread crumbs; bake in a moderate oven. 


154 


425. 


Vegetarian Cook Book 

Filled Onions 

Groups M P F 


Steam 8 large onions until tender; remove center of 
each; fill with mixture of protose, chopped onion cen¬ 
ters, a little parsley, y 4 cup butter and seasoning, well 
mixed. Place in buttered baking dish, pour a little 
milk around, sprinkle with bread crumbs, and bake 
half an hour. 

426. Green Onions 


Groups M F 


Green onions may be prepared like asparagus. They 
are wholesome and delicious. If strong, they may be 
parboiled and the water utilized for soups or gravies. 


Onion Nests 

Groups M F P St 


427. 


Slice onions, stew slowly until tender in a small 
quantity of water, thicken with flour blended with but¬ 
ter, and season to taste. Fill cases made from squares 
of whole grain bread hollowed out and toasted in oven, 
sprinkle with equal parts sifted bread crumbs and finely 
chopped nuts, put bits of butter on top, and brown in 
a hot oven. Form small balls of grated cheese seasoned 
with a little red pepper, and press one of the balls into 
the center of each “nest”. 

428. Onions with Sauce 


Groups M F P—St 


Boil Bermuda onions in salted water; when tender 
cover with a sauce made by cooking 2 tablespoons of 
butter with 2 of flour, adding enough of the onion 


VEGETABLES 


155 


stock to make the right consistency, also the juice of 
1 lemon and a little grated nutmeg; when cooked, re¬ 
move from the fire, add 2 well beaten eggs, pour over 
the onions, and serve on toast. 


429. Baked Onion Rings 

Groups M F St P 

Slice and peel Spanish onions (not too thin), cover 
with sweet milk and let stand ten minutes; remove 
rings from the milk with a fork; drop on well but¬ 
tered pans, putting bits of butter over the top and 
brown in a hot oven. 


430. Onions, Southern Style 

Groups P M—St F 

Break contents of a can of savory protose into suit¬ 
able pieces with a fork, add 4 large onions which have 
been peeled and sliced, 1 cup tomatoes cut into dice, 
1 cup washed rice and a lump of butter; add a little 
water, cover, and let cook slowly until rice is soft. 

431. Stuffed Onions 

Groups M St F—P 

Cut a plug from the center of Bermuda onions, leav¬ 
ing a cup-like cavity. Fill this with bread crumbs 
which have been browned in the oven, a little chopped 
parsley or shredded pimiento, and a few chopped nuts. 
Dust lightly with salt, place in a deep baking dish and 
bake about forty minutes, basting frequently with 
equal parts hot water and melted butter. 


156 


Vegetarian Cook Book 


432. Stuffed Spanish Onions 

Groups M St F 

Peel 6 good sized Spanish onions, remove the center 
of each onion and chop fine with 1 gTeen pepper; add 
1 teaspoon salt, a little melted butter, and 1 cup boiled 
rice; fill the onion shells with this mixture, sprinkle 
with paprika, set in a baking pan, add 1 cup vegetable 
stock, and bake in the oven until tender. 

PARSNIPS 

433. Stewed Parsnips 

Groups St S M F 

Wash and scrape parsnips, cut into inch long pieces, 
stew in water enough to cover until tender, add butter, 
seasoning, and a little cream. 

434. Baked Parsnips 

Groups St S M F 

Scrape and wash parsnips, cut in halves lengthwise, 
parboil in just enough slightly salted water to cover. 
When partly done remove to a buttered or oiled baking 
dish, pour over part of the water in which they were 
stewed, sprinkle over the top some fine whole grain 
bread or cracker crumbs and dot with bits of butter. 
Bake until done, basting with some of the water in 
which the parsnips have been parboiled. Let brown 
on top before removing from the oven. 

435. Escalloped Parsnips 

Groups St M—S F P 

Peel and steam parsnips until tender; slice; put al¬ 
ternate layers of parsnips and bread crumbs in a well 


Vegetables 


157 


buttered baking dish, dot with bits of butter, having 
the top layer of crumbs; cover with milk and bake 
about forty minutes. 

436. Parsnip Balls 

Groups St S F P M 

Boil 6 parsnips in slightly salted water until tender; 
mash and season to taste; add y 2 cup cream, 2 table¬ 
spoons melted butter, the whites of 2 eggs beaten 
lightly, and y 2 cup sifted cracker crumbs. Form into 
small balls with butter paddles and brown in oven. 

To give the appearance of potatoes boiled in their 
■jackets, make a gash in each ball, sprinkle with chopped 
parsley and serve w T itk tomato sauce. 

437. Fricassee of Parsnips 

Groups St S M—F P 

Scrape 6 medium sized parsnips, remove the fibrous 
center, cut into large dice, cook in milk in a double 
boiler until nearly tender. Add a dessertspoon of but¬ 
ter, seasoning to taste, thicken with flour rubbed smooth 
in a little milk, and let simmer about twenty minutes 
longer. Sprinkle shredded pimientos or green sweet 
peppers over the top before serving. 

GREEN PEAS 

438. Green Peas, Plain 

Groups S M F—St P 

Shell fresh peas, add just enough water to cover, 
cook until tender, but no longer than necessary; add 
butter and seasoning to suit taste. 


158 


Vegetarian Cook Book 


439. Creamed Green Peas 

Groups S M F—St P 

Cook 1 quart shelled green peas in a small quantity 
of water until nearly tender; add 1 cup cream and sea¬ 
soning to taste. Let simmer until tender; thicken with 
a little flour dissolved in milk. 

440. Green Peas Pie 

Groups M S St F—P 

Cook slowly together 1 quart shelled green peas and 
about 10 green onions cut fine, in water enough to 
cover, to which a generous lump of butter has been 
added. Line a buttered baking dish with mashed pota¬ 
toes (about % inch deep) seasoned to taste, put in 
peas and onions, cover with another layer of potatoes, 
brush melted butter over the top, and heat in fairly 
hot oven until nicely browned. 

441. Peas in Potato Cups 

Groups St M F—P 

For 4 persons boil, mash and season 6 medium sized 
potatoes. Divide into quarters, form into balls and 
indent with the large end of an egg, washed and oiled. 
Brown lightly and fill with freshly cooked or canned 
peas which have been heated and seasoned with butter 
and salt. 


442. Green Peas a l’Allemande 

Groups M S F—St P 

Cook slowly for about half an hour 1 quart shelled 
green peas, 1 sweet pepper, 1 head lettuce chopped fine, 


Vegetables 


159 


1 onion, butter the size of an egg, a little salt, 1 tea¬ 
spoon brown sugar, and a little grated nutmeg. In¬ 
stead of water use a small quantity of good vegetable 
consomme. When ready to serve, remove the onion 
and thicken with 1 teaspoon each of flour and butter. 

443. Green Peas a la Francaise 

Groups S St F—M P 

Drain the water from 1 quart freshly cooked green 
peas. Add a white sauce made with 2 tablespoons but¬ 
ter, 1 of flour, and 1 cup cream. Add a level teaspoon 
sugar, and let simmer about ten minutes. Serve in a 
border of small roasted potatoes and sprinkle with 
minced parsley. 

444. Peas and Carrots (German Style) 

Groups S M F—St P 

Cook equal quantities of fresh green peas and young 
carrots. Thicken with flour and butter, add a little 
sugar, and season to taste. Heat thoroughly, stir in 
a little finely chopped parsley and serve at once. 

445. Green Peas Timbales 

Groups S F P M—St 

Mash 1 quart of green peas through a colander; to 
this puree add 2 eggs, 2 tablespoons melted butter, 
1 or 2 teaspoons onion juice, according to taste, and 
seasoning. Mix well, fill buttered timbale molds, and 
bake until nicely browned. 


160 


Vegetarian Cook Book 


446. Peas and Potatoes 

Groups St S M F—P 

Pare and cut into dice 4 good sized potatoes, cover 
with water and let cook ten minutes. Add 1 quart 
shelled green peas and cook until tender; add butter 
and seasoning. Thicken with 1 heaping teaspoon flour 
rubbed smooth in a little cold water. Let boil up a 
few times. Before serving add 2 tablespoons whipped 
cream, if desired. 

447. Peas on Toast 

Groups S M F—St P 

Reheat about 2 cups cooked peas in a sauce made 
with 2 tablespoons butter, 1 tablespoon flour, 1 of sugar, 
the juice of 1 lemon and 1 cup water. Serve on 
squares of hot buttered toast, sprinkled with minced 
parsley. 


GREEN PEPPERS 

448. Filled Green Peppers, Boiled 

Groups M St P F 

Cut the tops from large green sweet peppers, scoop 
out the seeds, scald in hot water ten minutes; drain 
and fill with equal parts cold boiled rice, young green 
peas, and tomatoes cut into dice, mixed together and 
seasoned to taste. Replace the tops, set on end in a 
saucepan in water about one inch deep to which a 
lump of butter lias been added; cover closely and let 
steam until tender, about thirty minutes, adding more 
water if necessary. Serve with tomato sauce. 


Vegetables 


161 


449. Cheese and Green Peppers 

Groups M P P—St 

Cut a small piece from the top of 6 large sweet 
peppers, scoop out the seeds with a sharp-edged spoon, 
put in cold water for about half an hour; drain and 
wipe dry. For the filling, mix 1 cup boiled rice, V 2 
cup each grated cheese and chopped nuts, salt to taste. 
Fill the peppers and place on end in a well buttered 
baking dish, and bake in a moderate oven about thirty 
minutes. Baste occasionally with equal parts melted 
butter and hot water. 

450. Green Peppers with Protose 

Groups M St P 

Prepare peppers as directed in recipe 448. Fill 
with a mixture of cold boiled rice and savory protose, 
moistened with vegetable stock. Set on end in a deep 
baking dish, add 1 pint good stock, cover and bake 
until tender, or about twenty-five minutes, then remove 
cover and let brown. 

451. Stuffed Green Peppers 

Groups P P St—M 

3 cups bread crumbs, 1 can savory protose, y 2 cup 
mushrooms and 1 Spanish onion, chopped fine, 3 eggs, 
1 cup cream, a little minced parsley, 2 tablespoons 
melted butter, seasoning to taste; mix well, fill pep¬ 
pers, place in buttered baking dish, half fill pan with 
water, dot with butter, and bake forty minutes. 


162 


Vegetarian Cook Book 


452. Peppers a la Creole 

Groups M St F—P 

Remove seeds and veins from 6 green peppers; boil 
fifteen minutes, then chop fine; cover the bottom of a 
buttered baking dish with a layer of bread crumbs, 
then a layer of sliced tomatoes, and sprinkle with finely 
chopped nuts and a little salt, then a layer of green 
peppers, and so on until the dish is filled; pour over 
this 1 cup hot water, dot with butter, and bake half 
an hour. 

453. Victoria Peppers 

Groups M F P—S 

Remove the seeds and veins from peppers, cut in 
strips and cover with cold water; bring to the boiling 
point and boil ten minutes; drain; to 6 peppers add 
1 chopped onion, 1 cup boiled green peas, 1 cup celery 
cut fine, 3 tomatoes sliced, salt, 3 tablespoons Parmesan 
cheese and 3 of melted butter; mix all together, then 
put into a buttered pan, cover with bread crumbs, 
pour half a cup of water over, dot with butter, and 
bake. 

POTATOES 

For a description of the qualities of potatoes see 
under Roots and Tubers, page 487, Part II. 

454. Baked Potatoes 

Groups St M—P 

This is the best of all methods for preparing potatoes. 
Select potatoes of an even size, scrub well with a vege¬ 
table brush, wipe dry and put in a fairly hot oven. 
Bake until they are soft to the touch. 


Vegetables 


163 


If the potatoes are not to be served at once, take 
each in a cloth, carefully press and work with the 
hands and put back in the oven to keep hot. If handled 
in this manner without breaking the skins, the potatoes 
will keep fresh and mealy for half an hour to an hour 
after they are done. 

455. Potatoes Boiled in Their Jackets 

Groups St M—P 

Select potatoes of uniform size, wash well and re¬ 
move eyes. Cover with boiling water and boil until 
soft, adding salt when nearly done. Drain, remove 
the lid, place on a warm part of the stove to absorb 
the moisture, and shake a few times. 

456. Boiled Potatoes 

Groups St M—P 

Peel and wash potatoes, cut in suitable pieces, cover 
with boiling water and let boil until soft, from twenty- 
five to thirty-five minutes. When nearly done, add 
salt. Pour off the water, shake over the fire until the 
excess moisture is absorbed, cover with a cloth and 
put on the back of the stove to keep hot. 

Save the water for soup. 

457. Boiled New Potatoes 

Groups St M—P 

0 

If the potato skin is tender, it may be scraped off 
with a knife or stiff brush. Cover potatoes with boiling 
water and let boil rapidly until done (about twenty 
minutes), adding salt when nearly done. Drain, add 
butter and chopped parsley, and shake over the fire for 
a few minutes. 

Vol. 3—13. 


164 


Vegetarian Cook Book 


458. Parsley Potatoes 

Groups St M—F P 

Put a layer of sliced raw potatoes into a flat bot¬ 
tomed stew-pan, sprinkle with chopped parsley, dot 
with butter. Add another layer of potatoes and pars¬ 
ley, and so on until the dish is filled. Cover the bottom 
of pan with water, add a little butter, cover closely 
and let simmer until the potatoes are soft (about thirty 
minutes). 

459. Creamed Potatoes 

Groups St M F 

Boil small potatoes in their jackets and peel while 
hot. Pour hot milk, thickened with flour, over the 
potatoes. Season to taste, add butter, sprinkle with 
minced parsley, and let cook a few minutes. 

460. Mashed Potatoes 

Groups St F M—P 

Pare and wash potatoes, cut in pieces, pour boiling 
water over and let boil rapidly until tender, adding 
salt toward the last. Drain, mash, add butter and a 
little hot milk. Beat until light, and reheat in the 
oven for a few minutes, or place over boiling water. 

t 

461. Browned Potatoes 

Groups St M F—P 

Select small potatoes, pare, cook in slightly salted 
water until done, drain, place in buttered or oiled pan, 
with bits of butter over tops and brown in oven. 


Vegetables 


165 


462. Roasted Potatoes 

Groups St M—F 

Peel large potatoes, cut in halves lengthwise, place 
in baking pan with some butter, dust with salt and 
roast in the oven until tender and nicely browned. 

463. Escalloped Potatoes 

Groups St F—M P S 

Slice raw potatoes rather thin. Put a layer into a 
buttered baking dish, sprinkle lightly with salt, a little 
flour, and, if desired, with finely minced onions. Add 
another layer of potatoes and proceed as before, dot¬ 
ting each layer with bits of butter. When the dish 
is nearly filled, add hot milk to almost cover potatoes, 
and bake one hour. 

464. Baked Cream Potatoes 

Groups St M—F P 

Peel potatoes which have been boiled in their jackets, 
chop fine, salt lightly and mix with barely enough 
thick sweet cream to cover. Bake until brown and serve 
in the dish in which they have been cooked. Finely 
minced onion may be mixed with the potatoes if de¬ 
sired. 

465. Baked Savory Potatoes 

Groups St M—F P 

6 large potatoes, 2 large onions, 2 teaspoons sage, 1 
ounce bread crumbs, 2 ounces butter substitute and y 2 
teaspoon salt. Peel the potatoes and cut them length¬ 
wise into slices about y 2 inch thick; place these slices 
in a baking tin or dish which has been well greased 


166 


Vegetarian Cook Book 


with 1^2 ounces butter substitute. Peel the onions and 
boil for fifteen minutes in salted water, and the sage 
tied in a piece of muslin for the last five minutes. 
Chop the onions and sage and mix with bread crumbs, 
salt and y 2 ounce butter or oil. Spread the mixture 
thickly over the sliced potatoes and bake for one hour. 

466. Lyonnaise Potatoes 

Groups St F M—P 

Boil 6 potatoes in their jackets, peel while hot, and 
cut into dice. Heat 1 onion, chopped fine, in butter 
until it turns yellow. Add the potatoes and cook in the 
oven about ten minutes, stirring well. They should 
not brown. Add seasoning and serve hot. 

467. Potato Hash 

Groups St M—P F 

Chop cold boiled potatoes, dust with salt and minced 
onion, pour over 1 cup rich milk, cover closely, and 
let cook until the potatoes are thoroughly heated, shak¬ 
ing occasionally. 

468. Potatoes on the Half Shell 

Groups St F—P M 

Bake potatoes of uniform size, cut in halves length¬ 
wise, scoop out inside, mash with butter, milk or cream, 
and salt to taste. Beat until very light, fold in the 
stiffly beaten whites of 2 or 3 eggs and put back into 
the shells. Heat and brown on top under the broiler 
or in a hot oven. Just before serving put a small 
piece of butter on each half. Garnish with sprigs of 
parsley. 


Vegetables 


167 


469. Mashed Potato Balls 

Groups St F—P M 

Mix well 2 cups mashed potatoes, 1 egg, y 2 cup milk, 
V 2 cup flour, and seasoning 1 . Form into balls and brown 
in oven. 

470. Potato Muffins (a la Herzog) 

Groups St P—M 

Put mashed potatoes, seasoned to taste, into buttered 
muffin pans. Cover with white of egg, beaten stiff; 
heat in oven, let brown on top, and serve hot. 

471. Potato Puff 

Groups St F P—S M 

To 3 cups hot mashed potatoes add 1 scant cup of 
hot milk and the beaten yolks of 2 eggs; season to 
taste, add a teaspoon of chopped parsley, beat until 
very light, then fold in the stiffly beaten whites of 
the eggs; turn into a buttered baking dish and bake 
in moderate oven until the puff has risen and become 
brown. 

Sweet potato puff may be made in the same manner. 

472. Potato, Southern Style 

Groups M St F—P 

Peel and slice nice, firm potatoes and Spanish onions; 
place alternate layers of potatoes and onions in but¬ 
tered baking dish. Sprinkle salt over each layer and 
dot with butter. To 6 potatoes add about y> cup 
water. Cover tightly and let simmer until tender. 



168 Vegetarian Cook Book 

473. Smothered Potatoes 

Groups St F P—M S 

Pare and slice 6 large potatoes, put them in a but¬ 
tered baking dish, and pour over a white sauce made 
from 1 tablespoon each of flour and butter, 1 pint of 
milk and seasoning to taste. Cover closely and bake 
forty minutes; then remove cover, spread 2 well 
beaten eggs over contents of pan, and let bake twenty 
minutes longer. Onions may be added if desired. 


474. Potatoes au Gratin 

Groups St F P M—S 

Peel and cut into cubes potatoes that have been 
boiled in their jackets. Put a layer of potatoes into 
a buttered baking dish, sprinkle lightly with salt, grate 
cheese over, and dot with bits of butter. Add alter¬ 
nate layers of potatoes and cheese until the dish is 
nearly full. Cover the top with bread crumbs and fill 
the dish with milk to barely cover the contents. Bake 
about thirty minutes, and let brown nicely. 

475. Potatoes and Apples 

Groups M St F—S P 

Peel and cut into slices 6 medium sized potatoes, 
cover with boiling water, and let cook ten minutes, 
then add an equal amount of apples, peeled, cored and 
cut in pieces. Let boil until soft, mash through a 
colander, add salt and a generous piece of butter; 
beat well, reheat, and serve with brown butter. 


Vegetables 


169 


SWEET POTATOES 

476. Baked Sweet Potatoes 

Groups S St M—P 

Follow directions for baked potatoes, recipe 454. 

477. Boiled Sweet Potatoes 

Groups S St M—P 

Wash well, pour boiling water over and let boil 
rapidly until tender. Drain, peel, and set in the oven 
for a minute or two to remove excess moisture. 

478. Mashed Sweet Potatoes 

Groups S St F—M P 

Boil sweet potatoes until tender, peel while hot, 
mash, season with butter and salt, add a little cream 
or milk, and reheat by placing in the oven, or set into 
a dish of boiling water. 

479. Stuffed Sweet Potatoes 

Groups S St F—P M 

Wash thoroughly sweet potatoes of uniform size, 
and bake until tender, taking care not to break the 
skin. Split lengthwise, remove contents carefully, 
mash with butter and seasoning (add chopped nuts, if 
desired), refill the skins, and set in the oven until 
thoroughly heated and nicely browned. 

480. Sweet Potatoes, Southern Style 

Groups S St—F P M 

Cook the potatoes in their skins until tender; cut 
into rather thick slices and lay in a greased baking 


170 


Vegetarian Cook Book 


dish; sprinkle butter and sugar between the layers, 
bake half an hour in a moderate oven, and serve in 
the same dish in which they were baked. 


481. Sweet Potatoes in Syrup 

Groups S St F—P M 

Boil sweet potatoes until nearly tender, then drain, 
saving about a cup of the water. Peel the potatoes, 
put back ten minutes longer, or until tender, take out 
with a skimmer, and put into a baking pan w T ith 1 
tablespoon butter. Pour maple syrup over them, adding 
a little extract of vanilla, and brown quickly in the 
oven. 


482. Browned Sweet Potatoes 

Groups S St M—P 

Boil sweet potatoes until they can be pierced with 
a fork, but do not let them get too soft. Drain, peel, 
sprinkle lightly with sugar, roll in melted butter, and 
brown in the oven. 

483. Sweet Potatoes a la Creole 

Groups S St F P—M 

Peel large sweet potatoes and cut in pieces length¬ 
wise; put into a buttered baking dish and cover with 
milk; add a pinch of salt and dot with butter; wet 
% cup bread crumbs with 2 eggs lightly beaten; cover 
the potatoes with this and bake in a moderate oven. 


171 


Vegetables 

484. Sweet Potato Muffins 

Groups S St F P—M 

Mix well % cup mashed sweet potatoes, 2 well 
beaten eggs, and 3 tablespoons sugar; add to this 1 
cup milk, 2 cups flour, salt, and 1 scant tablespoon 
melted butter. Beat well, and bake in buttered muf¬ 
fin pans in a moderate oven about twenty minutes. 

Chopped nuts and raisins may be added. 

485. RUTABAGA 

Cook and serve same as turnips. See recipes 535 
to 540. 


SALSIFY (OYSTER PLANT) 

486. Salsify Stew 

Groups M S St F P 

Boil salsify until tender, then peel and cut into 
small strips; make a cream sauce, add the salsify, 
season, and let come to a boil. 

487. Deviled Salsify 

Groups St S M F—P 

Scrape and cut 3 bunches of salsify in long strips; 
cook in slightly salted water; make a sauce of 4 table¬ 
spoons melted butter and 4 of flour, and salsify stock 
to make the right consistency; put a layer of salsify 
in a buttered baking dish, sprinkle with onion and 
sweet peppers chopped fine, salt, and bits of butter; 
then pour in the sauce, cover with bread crumbs, 
and bake about thirty minutes; serve with sections of 
lemon. 


172 


Vegetarian Cook Book 


468. Potted Salsify 

Groups St S M F—P 

Scrape and cook salsify, drain and chop fine, season 
with salt and tomato sauce. Line buttered molds with 
boiled rice; fill with salsify mixture, add a few table¬ 
spoons cream, dot with butter, and bake from twenty 
to thirty minutes. 

489. Escalloped Salsify * 

Groups St F P S—M 

Peel and cook salsify; put into a buttered baking 
dish first a layer of salsify, cover with bread crumbs, 
then another layer of salsify and crumbs until the dish 
is filled. Beat 3 eggs with 1 quart of milk; season, 
pour over salsify, dot with butter, and bake. 

490. Salsify Souffle 

Groups St F P M—S 

Melt 2 tablespoons butter, add 2 of flour, and 2 cups 
milk; cook five minutes; then add y 2 cup mushrooms, 
2 cups salsify peeled and cut in small pieces, the yolks 
of 2 eggs, seasoning, a little chopped parsley, juice of 
y 2 lemon, and the stiffly beaten whites of the eggs; turn 
into a buttered fireproof dish, cover with toasted bread 
crumbs, and bake twenty minutes in a pan of hot water. 
Serve hot in dish in which it w r as baked. 

491. Baked Salsify with Cheese 

Groups St S F P M 

Scrape and cook salsify; do not cut; cover the bot¬ 
tom of a baking dish with bread crumbs, next with 
salsify, then grated cheese; dust with salt; repeat until 


VEGETABLES 


173 


the dish is filled; then cover with milk and put a thick 
layer of cheese on top; bake thirty minutes in a hot 
oven; serve at once. 


SPINACH 

492. Plain Boiled Spinach 

Groups M F 

Rinse spinach in several waters, transfer from the 
last water into a stew-pan, let cook slowly until tender 
(about twenty minutes). Serve very hot with fresh 

butter. 

493. Creamed Spinach 

Groups M F P—St 

To 1 quart cooked and chopped spinach add 1 cup 
rich milk or cream, % cup whole wheat bread crumbs, 
butter and salt. Heat thoroughly, and serve on toast. 

494. Spinach in Cases 

Groups M St F P 

Cut thick slices of whole wheat bread in half, remove 
a portion of the center, leaving a hollow space. Toast 
in hot oven. Fill the centers with freshly cooked and 
well seasoned spinach. 

495. Spinach and Eggs 

Groups M F P 

Pick over 1 peck spinach, wash well, drain and chop. 
Cook slowly in very little water until tender (about 
twenty minutes), add 1 heaping teaspoon flour rubbed 


174 Vegetarian Cook Book 

smooth in a little milk, cook a few minutes longer, 
season to taste, and. serve on a heated platter with 

poached eggs. 


496. Spinach a la Mode 

Groups M F P St 

Clean spinach thoroughly, cook until tender, season, 
add butter, and serve on slices of buttered toast dipped 
into hot milk, with a poached egg on each portion. 


497. Spinach on Toast 

Groups M St P P 

Chop cooked spinach fine, heat thoroughly in butter 
and a very little water, stirring often to prevent 
burning. Season to taste, serve on slices of hot but¬ 
tered toast and garnish with hard boiled eggs or 
sprinkle with grated cheese. 

498. Baked Spinach 

Groups M St—F P 

Clean spinach well, cut into shreds. Put 1 table¬ 
spoon of butter into a saucepan, add the spinach, and 
let cook five minutes, turning frequently. Put a layer 
of mashed potatoes into a buttered baking dish, then 
a layer of spinach, alternating potatoes and spinach, 
having the last layer of potato. Cover with bread 
crumbs, dot with bits of butter, and bake about twenty 
minutes, until nice and brown. Serve in the dish in 
which it was baked. 


Vegetables 


175 


499. Baked Spinach with Egg 

Groups M F P 

Pick over 1 peck spinach, rinse several times, put in 
an aluminum or granite kettle and cook about ten 
minutes. It will not be necessary to add water. Drain, 
chop, add 5 hard boiled eggs chopped fine, plenty of 
butter, and seasoning to taste. Put into a well but¬ 
tered baking dish and bake in a moderate oven fifteen 
to twenty minutes. Garnish with sections of lemon. 

500. Spinach in Cups 

Groups F P M 

Cook spinach, drain, and chop fine. Cut about 
twelve hard boiled eggs in half, remove yolks, cut a 
small piece from the ends, and stand upright on a 
platter. To the yolks add % teaspoon each of minced 
onion, green pepper and sugar, a pinch of salt, and 1 
tablespoon of melted butter. Mix thoroughly, add 
lemon juice to make yolks the consistency of mashed 
potatoes. Reheat the spinach, fill the egg cups, leaving 
a white rim. Press the yolks, prepared as directed 
above, through a potato ricer, over the whole. Serve 
with slices of lemon. 

501. Souffle of Spinach 

Groups M F P—St 

Clean and rinse thoroughly about % peck spinach, 
cook with 1 large tablespoon of butter for about ten 
minutes; cut with a sharp knife in both directions. 
Melt 2 ounces butter, sift in 2 ounces of flour, stir until 
well blended, and add */2 pint milk. When it boils, 
add 2 ounces Parmesan cheese. Season to taste, add 
spinach, the well beaten yolks of 3 eggs, and, lastly, 


176 


Vegetarian Cook Book 


fold in carefully the whites of the eggs, beaten very 
stiff. Bake twenty minutes and serve at once. 

Dandelion greens, mustard, lamb’s-quarters, young 
beet tops, and so forth, may be prepared in the same 
manner as spinach. 

SQUASH AND PUMPKIN 

502. Baked Squash in the Shell 

Groups M S St P F 

Wash the squash, cut or break into pieces, removing 
seeds and tough fibers. Place, shell downward, in a 
large pan and bake until tender, basting frequently 
with equal parts of melted butter and lemon juice. 
Serve garnished with sprigs of parsley. 

503. Baked Squash 

Groups M S St P F 

Wash the squash, cut into large pieces, remove the 
seeds, and bake in the oven with a little butter on each 
piece until tender. 

504. Mashed Squash 

Groups M S F St 

Bake as in preceding recipe. Scrape from the shell, 
mash like potatoes with butter, cream or milk, and 
seasoning. Reheat and serve garnished with parsley. 

505. Creamed Squash 

Groups M S F—P St 

Pare squash, remove seeds, cut in pieces, stew in 
very little water until soft. Pour a good white sauce 
over the squash (add lemon juice, if desired), season 
to taste, heat thoroughly, and serve at once. 



506. 


Vegetables 

Escalloped Squash 

Groups M S F—St S 


177 


Peel squash and cut in thin strips; put a layer in 
a buttered baking dish, sprinkle with salt and dots of 
butter; repeat until the dish is filled, then cover with 
sweet milk; sprinkle bread crumbs over the top and 
bake in a moderate oven. 


507. Squash a la Mode 

Groups M S—St P F 

Cut squash in thick slices; remove the outer skin, 
seeds and fibers; cut in two inch pieces; butter a 
deep baking dish; arrange a layer of squash, dust 
with salt; sprinkle with minced onions, then one layer 
of carrots sliced thin; sprinkle with chopped parsley; 
repeat with alternate layers until the dish is filled; 
then cover with well seasoned vegetable stock; bake 
in a moderate oven; serve with brown sauce. 

508. Baked Squash with Eggs 

Groups M P S—St F 

Boil or steam squash, pared and cut into pieces; then 
mash through a colander, removing the tough fibers. 
Beat 2 eggs very light, add 3 tablespoons milk or cream, 
1 tablespoon melted butter, 1 teaspoon sugar, and a 
little salt, lastly stirring in the squash. Beat well to¬ 
gether, put into a buttered baking dish, cover with 
bread crumbs, dot with butter, and bake in a quick 
oven about twenty minutes. 


178 


Vegetarian Cook Book 


509. Pumpkin Baked in the Shell 

Groups M S F—St P 

Wash the pumpkin, cut or break into large pieces, 
removing seeds and tough fibers. Place shell down¬ 
ward in a large pan and bake until tender, basting 
frequently with equal parts melted butter and lemon 
juice. Serve garnished with sprigs of parsley. 

510. Baked Pumpkin with Eggs 

Groups M P S—St F 

Boil or steam pumpkin, pared and cut into pieces, 
then mash through a colander, removing the tough 
fibers. Beat 2 eggs very light, add 3 tablespoons milk 
or cream, 1 tablespoon melted butter, 1 teaspoon sugar, 
and a little salt, lastly stirring in the pumpkin. Beat 
well together, put into a buttered baking dish, cover 
with bread crumbs, dot with butter, and bake in a 
quick oven about twenty minutes. 

SWISS CHARD 

511. Swiss Chard Greens 

Group M 

Stems or leaves may be used, cooked separately if 
desired. It may be steamed, or if put over a slow tire 
it will cook in its own juices. While cooking, add a 
very little salt. When tender arrange on a platter and 
season with melted butter. May be garnished with pars¬ 
ley or sliced lemon. 

Swiss chard may be used in any of the ways directed 
for spinach. 


Vegetables 


179 


512. Swiss Chard 

Group M 

Cook as in 511. The juice may then be thickened 
with a little flour that has been dissolved in butter. 

Chard may also be combined with other vegetables, 
such as carrots, new peas, string beans. Or substitute 
for asparagus, in the various asparagus recipes. 

TOMATOES 

Tomatoes and all other acid fruits or vegetables 
should be cooked only in aluminum or porcelain lined 
vessels. If cooked in tin pans, poisonous salts may be 
formed. 

513. Stewed Tomatoes 

Groups M—F St 

Peel about 12 ripe tomatoes and cut into pieces (or 
use canned tomatoes), put into a stew-pan with 1 table¬ 
spoon butter, cover well, and let cook slowly about 
thirty minutes; then season to taste. When ready to 
serve, add 1 cup coarse bread crumbs or toasted bread 
cut into dice, if desired. 

514. Tomatoes and Onions 

Groups M F 

Equal parts of green or ripe tomatoes and Spanish 
onions. Cut into slices or dice, stew as in preceding 
recipe until the onions are soft; season to taste. May 
be served on toast. 

Vol. 3—14. 


180 


Vegetarian Cook Book 


515. Tomatoes a la Sanitarium (Conchiglia) 

Groups M F St—P 

Cut tomatoes in halves, put in an earthen baking 
dish, skin side down; put a generous piece of butter 
on each, sprinkle with salt; repeat until the dish is 
filled; bake in a steady oven until they are soft and 
brown. Have ready hot buttered toast, lift tomatoes 
out carefully and place on toast. Pour around them a 
cream sauce. 


516. Baked Tomatoes 

Groups M F S—St P 

Cut a small plug from the blossom end of nice toma¬ 
toes of uniform size, place in the cavity V 2 teaspoon 
sugar, a piece of butter the size of a hazelnut, and a 
cube of bread. Bake in a buttered pan in a slow oven 
for half an hour, remove from the pan and keep hot. 
To the juice left in the pan add a little flour dissolved 
in water, let boil up a few times, season to taste, and 
pour over the tomatoes. Serve garnished with lettuce 
hearts. 

517. Broiled Tomatoes 

Groups M F 

Slice fresh tomatoes, without removing skin, about 
half an inch thick. Place on a toasting iron over a 
clear fire, brown on both sides, put on a heated platter, 
sprinkle lightly with salt, and put a small piece of 
butter on each slice. Let stand about a minute before 
serving, and garnish with parsley or watercress. 


V EGETABLES 


181 


518. Escalloped Tomatoes (1) 

Groups M St F P 

Skin and slice 6 large, ripe tomatoes. Put a layer 
into a buttered baking dish, dust lightly with sugar 
and salt, cover with bread crumbs, and put bits of 
butter on top. Add another layer of tomatoes, then 
more crumbs and so on until the dish is filled, finishing 
with crumbs. Bake slowly for thirty minutes. A 
few minutes before removing from the oven, pour in 
1 cup whipped cream. Let brown quickly and serve. 

519. Escalloped Tomatoes (2) 

Groups M St. F P 

Cover the bottom of a buttered baking dish with 
sliced tomatoes; sprinkle with sugar and salt, then a 
layer of chopped onion and green pepper; dot with 
butter, cover with bread crumbs, then another layer 
of tomatoes, and so on until the dish is filled, the top 
layer being of fine bread crumbs; cover the dish and 
bake in a moderate oven about forty-five minutes, then 
remove the cover and brown the top. • 

520. Tomatoes and Rice 

Groups M St F—P 

Line a well buttered baking dish with boiled rice; 
fill the center with ripe tomatoes peeled, cut in pieces, 
and seasoned, and, if desired, 1 grated onion. Cover 
with more rice, sprinkle with bread crumbs, dot gen¬ 
erously with butter, and bake in a moderate oven for 
about thirty minutes. 

Alternate layers of sliced tomatoes and green peas, 
separated by layers of rice, make an attractive dish. 


182 


Vegetarian Cook Book 


521. Tomato Pudding 

Groups M St F 

Scald, peel and slice tomatoes, squeeze out some of 
the juice, chop the pulp. To 6 tomatoes add 2 cups 
bread crumbs, salt, minced onion, green peppers, and 
melted butter. Turn into a well buttered mold, allow¬ 
ing room for the pudding to swell. Cover closely, 
and set mold in boiling water; boil hard for one hour. 
Turn out carefully on a serving dish, surround with 
a sauce made of the juice thickened with flour blended 
with butter, and seasoned to taste. 


522. Tomatoes Stuffed with Mashed Potatoes 

Groups M St P F 

Cut a slice from the stem ends of tomatoes, and re¬ 
move most of the pulp. To 1 cup mashed potatoes, 
add the well beaten white of 1 egg, 1 tablespoon cream, 
salt, and a dash of red pepper. Mix well and fill 
tomato shells. Sprinkle a little finely minced parsley 
or onion on top, add a piece of butter, and bake thirty 
minutes. 

523. Tomatoes Stuffed with Rice 

Groups M St F P 

Prepare tomatoes as directed in the above recipe. 
To each cup of boiled rice, add 2 tablespoons melted 
butter, seasoning to taste, y 2 teaspoon onion juice, and 
a few chopped ripe olives. Fill the shells, add 1 tea¬ 
spoon grated cheese, replace the tops, and bake about 
thirty minutes. Place the tomatoes on a heated platter 
and serve with plain tomato sauce, made from the 
pulp and juice. (See recipe 555.) 


Vegetables 


183 


524. Stuffed Tomatoes (1) 

Groups M St F—P 

Cut plugs from the stem ends of ripe but firm toma¬ 
toes, remove a portion of the pulp, nib through a 
colander, mix with bread crumbs and chopped parsley; 
season to taste. Fill the tomato shells, sprinkle with 
bread crumbs ; put a small piece of butter on top, place 
in a buttered baking dish, and bake forty minutes. 

525. Stuffed Tomatoes (2) 

Groups M P—St F 

Wash and dry firm tomatoes of uniform size; scoop 
out carefully, beginning at the stem end. Add the 
pulp to 1 cup of protose; melt y 2 an ounce of butter, 
add 1 chopped onion, 1 tablespoon flour, a little chopped 
parsley and salt. Combine, fill the tomatoes, put them 
in a buttered baking dish, sprinkle thickly with brown 
crumbs; bake in oven until tender but not broken. 
Serve on toast. 

526. Stuffed Tomatoes, Steamed 

Groups M P F St 

Cut plugs from the stem ends of firm tomatoes, re¬ 
move the greater part of the pulp, being careful not 
to break the skin. Mix the pulp with savory protose, 
chopped nuts, celery and onion. Add chopped parsley, 
a little salt and lemon juice, and sufficient bread crumbs 
to make a rather stiff mixture; fill the tomato shells, 
put a small piece of butter on top of each tomato, re¬ 
place the plug, and steam twenty minutes. Serve on 
a heated platter garnished with slices of lemon. 


184 


Vegetarian Cook Book 


527. Macaroni in Tomato Shells 

Groups F St M P—8 

Break 2 ounces macaroni into short lengths, cook 
rapidly in boiling water about twenty minutes, drain 
and chop fine. l\ub the yolks of 2 hard boiled eggs 
to a paste, add gradually 5 tablespoons cream. Ileat 
1 tablespoon butter, sift in 1 tablespoon flour, stir until 
perfectly blended, add the egg, cream and % CU P 
milk, stir in a double boiler until thick and creamy, 
then add 1 teaspoon salt and a dash of paprika. Pour 
this sauce over the chopped macaroni, and, if desired, 
add 2 tablespoons grated cheese. 

Cut plugs from the stem end of ripe, firm tomatoes, 
scoop out the centers carefully, fill with the prepared 
macaroni, cover with fine bread crumbs, and bake 
twenty minutes in a moderate oven. Serve on toast 
with the remainder of the sauce. 

528. Scrambled Tomatoes 

Groups M F P—St 

Peel about 6 tomatoes, chop with 1 onion, add a few 
stalks of celery cut fine, 2 tablespoons bread crumbs, 
and the same amount grated cheese. Salt, and, if de¬ 
sired, add a little sugar. Heat butter and olive oil 
in equal parts (about 3 tablespoons each), add the 
vegetables, let cook ten minutes, then pour in 2 well 
beaten eggs, and stir rapidly from all sides until the 
eggs are set. Serve on toast. 

529. Tomato Delicacy 

Groups F P M St 

Arrange squares of toast on lettuce, and cover with 
hot tomato sauce, to each pint of which has been added 


Vegetables 


185 


3 tablespoons grated cheese, 1 cup English walnuts, 
chopped fine, and (after the cheese has been melted) 
1 cup whipped cream. 

530. Tomato Rarebit 

Groups P F M—St 

Blend until smooth 2 tablespoons each melted butter 
and flour, y 2 teaspoon salt, y 8 teaspoon mustard and a 
pinch of Cayenne pepper. Add slowly 1 cup cooked 
tomatoes, strained, to which has been added y 8 tea¬ 
spoon baking soda. Let boil up, remove from fire 
and stir into this mixture 2 beaten eggs and 2 cups 
grated American cheese. Reheat, stirring well to pre¬ 
vent burning. Serve on hot buttered toast with crisp 
celery stalks. Or pour over spaghetti or macaroni, 
cooked and still hot. 

531. Turkish Pilaf 

Groups M St F—P 

1 cup vegetable stock, 1 cup tomatoes, stewed and 
strained, a little minced onion and sweet pepper; sea¬ 
son, and heat to boiling. Add 1 cup rice, boil five min¬ 
utes, then cook all in a double boiler until rice is soft. 
Stir in 3 tablespoons butter with a fork and keep un¬ 
covered for a few minutes to let some of the moisture 
escape. Rice prepared in this manner may be served 
as a border for scrambled eggs or stewed mushrooms. 

532. Tomatoes, Southern Style 

Groups M—F St 

Heat 1 tablespoon each butter and olive oil, add 1 
onion cut into small dice, let stew until soft and yel- 


186 


Vegetarian Cook Book 


low; add 6 tomatoes peeled and cut into pieces, and 
1 cup cleaned rice. Cover, cook over a slow fire until 
the rice is soft, stir occasionally, and add a little water 
if necessary. A piece of green pepper may be cooked 
with the tomatoes and removed before serving. Sea¬ 
son to taste. 


533. Curry of Tomato 

Groups M St—F 

Melt 2 tablespoons butter, add 1 tablespoon minced 
onion, 1 tablespoon green sweet pepper, 2 tablespoons 
celery, chopped fine. Let cook slowly fifteen minutes. 
Skin 4 tomatoes, roll in flour, and cook in the vegetable 
sauce about ten minutes, then remove carefully and 
place on squares of toast. To the sauce add 1 tea¬ 
spoon each cornstarch and curry powder, rubbed to a 
smooth paste with % cup cream. Let boil up, then 
pour over the tomatoes on toast, which have been ar¬ 
ranged on a heated platter. 


534. Vienna Tomatoes 

Groups M P—F 

Cut the required number of tomatoes in halves; shape 
protose into round cakes, brown on both sides in oven, 
then flatten out a little to make them same size as 

to* 

tomatoes; lay 1 cake on each half tomato, cover with 
other half; bake in a quick oven until the tomatoes are 
tender; decorate with parsley and serve hot. 


Vegetables 


187 


TURNIPS 

535. Baked Turnips 

Groups S M F—St 

Pare turnips, wash, cut in thin slices, cook until ten¬ 
der, drain. In a buttered baking dish put alternate 
layers of turnips and bread crumbs, finishing with 
crumbs. Season the layers with salt and butter. Add 
rich milk, cover, bake fifteen minutes, then remove 
and let brown. 

536. Boiled Turnips 

Groups S M St—F 

Pare turnips, wash, cut into cubes and place in boil¬ 
ing salted water. Cook gently, uncovered, until the 
pieces can be pierced with a splint or fork. The vege¬ 
table is done when the pieces look clear. Do not allow 
to become mushy. Add butter and serve. 

537. Creamed Turnips 

i 

Groups S M F—St 

Cook as in preceding recipe until tender. Drain, 
empty into a hot dish, pour a good white sauce over all 
and serve at once. 

538. Mashed Turnips 

Groups S M F—St 

Peel and wash yellow turnips, cut into pieces, cook 
until tender. If the turnips are old and strong, change 
the water after boiling five minutes. Drain, mash 
through a colander, add seasoning, butter, and a little 
cream. Reheat and serve. 


188 


Vegetarian Cook Book 


539. 


Turnip Glace 

Groups S M F—St 


Peel and cut turnips into desired pieces; melt but¬ 
ter in a stew-pan, add the turnips; to 6 small turnips 
add 1 cup stock, 1 tablespoon butter, 2 tablespoons 
sugar, the juice of 1 lemon, salt and a little parsley; 
pour stock around turnips, and sprinkle salt, lemon 
juice and parsley over them; let simmer until tender, 
then remove turnips from the pan; boil the gravy 
down to about half, pour over and serve. 

540. Ragout of Turnips 


Groups S M St F 


Boil as many white turnips as needed; put into a 
stew-pan with butter and a little sugar; stir until they 
are nice and brown, then pour over them 1 pint of 
seasoned brown gravy, to which has been added a 
few chopped onions and peppers, also a few bay leaves. 
Stew until tender and serve with gravy poured around 
them. ( Recipe 552.) 


VEGETABLE COMBINATIONS 


Vegetable Stew 

Groups M S St—F P 


541. 


Clean and cut into large dice 1 turnip, 2 carrots, 2 
parsnips, 2 German celery roots, 1 Spanish onion, 2 
potatoes. Barely cover with cold water, let cook 
slowly until all the vegetables are tender; season, add 
a generous piece of butter, and serve. 




Vegetables 


189 


542. Leipziger Allerlei 

Groups M S P St F 

Clean and cut into dice equal quantities of carrots, 
wax beans, green peas, asparagus, new potatoes, and 
young white turnips. Cook until tender in a small 
quantity of salted water, season to taste, add 1 cup 
cream ; thicken with flour and butter blended. 


543. Mexican Pudding 

Groups S St M F—P 

Line a well buttered baking dish with sliced sweet 
potatoes, which have been cooked until nearly tender. 
Into this put 1 quart sweet corn cut from the cob, 
mixed with 1 green sweet pepper, 1 pimiento, chopped 
fine, a little salt, and 3 tablespoons cream. Cover with 
slices of sweet potato, put bits of butter on top, and 
bake in a moderate oven twenty minutes. Garnish 
with pimientos. 


544. Sanitarium Chop Suey 

Groups M P F St 

Cut into dice 2 Spanish onions and 1 stalk celery; 
let brown lightly in 4 tablespoons melted butter; add 6 
tomatoes, peeled and cut into pieces, and 1 cup water; 
let simmer thirty minutes. Add 1 cup mushrooms and 
1 can savory protose cut into cubes. Let cook ten 
minutes longer, season, mix with hot Chinese style 
rice, and serve at once. 


190 Vegetarian Cook Book 

545. Chop Suey 

Groups M P St 

Cut 6 onions and 6 stalks celery in long strips and 
let brown in butter fifteen minutes; put on to cook 
with enough water to cover; add 1 can protose cut in 
strips, 12 mushrooms, 1 pint bamboo shoots and 1 pint 
Chinese potatoes, cut in thin strips; season to taste. 
Serve with rice. Add Chinese sauce (Soy) if desired. 


546. Vegetable Goulash 

Groups M P S—F 

Clean, peel, and cut into dice 1 quart tomatoes, 3 
large carrots, 4 onions, 1 stalk celery, 1 large apple; 
add 1 cup water, 1 cup green peas, 1 slice lemon, y 2 
cup lemon juice, 2 tablespoons sugar and butter; cook 
slowly about fifteen minutes; add 1 can savory pro¬ 
tose, cut into small pieces, salt and paprika to taste; 
add more water if necessary, and let simmer until vege¬ 
tables are tender. Serve in a border of hot rice. 


547. Hungarian Goulash 

Groups M St S—F 

Peel and cut into large pieces 2 large carrots, 1 
rutabaga, 3 potatoes; add 6 medium sized onions, let 
cook until nearly tender, then add 6 tomatoes, 6 bay 
leaves, 1 green pepper, sliced, and 2 large apples, peeled 
and sliced. Cook until tender, add good sized piece 
of butter and thicken with browned flour, then add y 2 
cup brown sugar and juice of 2 lemons. 


Vegetables 


191 


548. Vegetable Pottage 

Groups S M P St F 

Mix 1 cup each of cooked green peas, string beans, 
sweet corn cut from the cob, green lima beans, raw 
tomatoes cut into pieces, and 1 chopped onion. Heat 
2 cups milk with 3 tablespoons olive oil; add salt, 
chopped parsley, and a dash of nutmeg. Mash 2 large, 
freshly cooked potatoes, beat smooth, and add to the 
mixed vegetables. Put into a buttered baking dish, 
cover with bread crumbs, and bake thirty minutes in 
a slow oven. 

549. Bark Toy Gun 

Groups P F M 

Wash and cut in pieces 1 pint mushrooms, 1 dozen 
large chestnuts, 1 box Brussels sprouts, 1 stalk celery, 
1 onion; to 1 quart boiling water add 1 cup Chinese 
sauce, then add the vegetables, and boil until tender; 
then beat 2 eggs with a little cold water and add slowly 
to the boiling vegetables; season, and serve hot, with 
rice. 


SAUCES FOR VEGETABLES AND ROASTS 

550. White Sauce 

Groups F St—S P 

Rub 1 tablespoon flour and 2 tablespoons butter 
to a smooth cream. Heat 2 cups water or milk to boil¬ 
ing, and add gradually the flour and butter, stirring 
constantly until perfectly blended. Add salt to taste 
and boil one minute. If an especially rich sauce is 
desired, cream may be used instead of milk. 


192 


Vegetarian Cook Book 


551. Brown Butter Sauce 

Groups F S St P 

Heat 2 tablespoons butter in a saucepan. When 
brown, sift into it 2 tablespoons whole wheat flour. 
Stir until smooth and well browned, but prevent burn¬ 
ing’. Add 1 cup boiling water or stock and season to 
taste. 

552. Brown Gravy 

Groups F M S St—P 

Put a fairly large piece of butter into a skillet, let 
brown with 1 onion, sliced, and 1 tablespoon sugar, if 
desired. Add *4 cup flour and keep stirring about five 
minutes. Add sufficient vegetable stock to make the 
right consistency, season, and strain. 1 cup sour cream 
may be added if desired. 

553. Onion Sauce (1) 

Groups M F St S—P 

Peel and cut 2 or 3 onions, cook in small quantity of 
water until tender, and chop fine. Add white sauce, 
made as directed in recipe 550. Or, use 2 cups of the 
liquid from the onion in place of milk; season to taste, 
let boil, and serve at once. 

554. Onion Sauce (2) 

Groups M F—St S P 

Slice onions, let brown in butter, add a little flour 
and enough stock to make the right consistency; cook 
for a few minutes and season; do not strain. 


Vegetables 


193 


555. Plain Tomato Sauce (1) 

Groups M —St F S 

Cut up tomatoes to make 1 pint, and cook with 1 
onion about ten minutes. Add 1 tablespoon flour 
blended with an equal amount of butter. Let boil a 
few minutes, then add salt to taste. Strain if desired. 

556. Tomato Sauce (2) 

Groups M St F S 

Put 1 pint tomatoes, fresh or canned, into an agate 
or aluminum saucepan. Add 1 stalk celery, 1 large 
slice onion, a sprig of parsley, 1 pepper, 6 cloves, 1 
bay leaf. Cover, let simmer twenty minutes, and strain 
through a coarse sieve. Add a pinch of salt, 1 tea¬ 
spoon sugar, 1 tablespoon lemon juice, and keep in a 
cool place until wanted. Thicken with flour blended 
with butter. 

557. Tomato Sauce (3) 

Groups M—S St F 

Brown 2 sliced carrots and 1 sliced onion in 2 table¬ 
spoons butter; add 1 quart tomato juice, a few sprigs 
parsley and 1 bay leaf. Let simmer twenty minutes 
and strain. Rub 2 tablespoons flour to a smooth paste 
with a little water and add to the strained liquid. Let 
boil about three minutes. 

558. Tomato Sauce with Raisins 

Groups M —S St F 

Cook 5 or 6 tomatoes in a small quantity of water 
about ten minutes. Add 1 cup vegetable stock, 1 bay 
leaf, a little salt, and 1 teaspoon flour blended with 1 


194 


Vegetarian Cook Book 


tablespoon of butter. Cook all together until it begins 
to thicken, strain through a sieve, and add *4 CU P 
seedless raisins. Reheat and serve. 

559. Tomato and Pepper Sauce 

Groups M S 

Scald tomatoes and rub through a fine sieve; to 1 
cup tomatoes add 1 green pepper, chopped fine, 1 
onion, 2 tablespoons sugar, a little salt, and the juice 
of 1 lemon; cook about half an hour and serve with 
roast or croquettes. 

560. Egg Sauce 

Groups F St—S P 

To white sauce add the yolks of 2 hard boiled eggs 
pressed through a coarse sieve, also a little minced 
parsley. 

561. Sauce Hollandaise (1) 

Groups F—St MSP 

Make a white sauce as directed in recipe 550. Take 
from the fire, add gradually the yolk of 1 egg, well 
beaten, 1 tablespoon salad oil, salt to taste, and the 
juice of J /2 lemon. Beat well together and serve at 
once. 

562. Sauce Hollandaise (2) 

Groups F M 

Soften 1 cup butter, then beat until soft and creamy; 
add the yolks of 3 eggs, one by one, and, when these 
are thoroughly incorporated, 1 cup boiling water; cook 


Vegetables 


195 


in the double boiler until a thick cream, then add the 
juice of 1 lemon, one drop at a time; be very sure to 
add the lemon juice slowly or sauce will curdle; season 
after removal from fire. 

563. Mint Sauce 

Groups M S 

Mix 1 cup fresh mint, chopped fine, % cup brown 
sugar, and y 2 cup lemon juice, and let stand one hour. 
Before serving, heat until warm, but do not boil. 

564. Mushroom Sauce 

Groups P F—M 

Clean and wash 1 quart of fresh mushrooms, cut in 
two, put into a stew-pan with a little salt, whole pepper 
and butter; stew gently for half an hour, then add 
y 2 pint cream and the yolks of 2 well beaten eggs. 
Keep stirring until it boils, w T hen it is ready to serve. 

565. Nut Sauce 

Groups F P St—S M 

Add finely chopped English walnuts or pecans to 
white sauce or any other suitable sauce. 

566. Bread Sauce 

(A good way to use stale bread.) 

Groups St P M S 

Quarter and cook 1 large onion and 1 green sweet 
pepper in 1 y 2 pints milk (or half milk and half water) 
until quite soft, then strain. Pour the strained liquid 
over stale grated whole wheat bread. In about an 

Vol. 3—15. 


196 


Vegetarian Cook Book 


hour put the soaked bread in a saucepan, add butter 
rubbed smooth with a little flour, and more milk, if 
necessary. Let the whole boil up together, strain, and 
serve hot. 

567. Caper Sauce 

Groups F St— S P M 

To white sauce (recipe 550) add 2 tablespoons capers, 
with an equal amount of juice. If desired, flavor with 
lemon juice. 

568. Chestnut Sauce 

Groups F P—S M 

Put y 2 pound shelled chestnuts into boiling water 
for about five minutes, rub off the skins, cook in a 
small amount of salted water until tender, and rub 
through a sieve. Return to the fire, add 1 cup milk 
or cream, flavor to taste, add butter, let boil up once, 
and serve. 

569. Curry Sauce to Serve with Vegetables 

Groups M F —St S P 

Melt 1 tablespoon butter in a saucepan; stir into it 
1 large onion minced fine; let simmer seven or eight 
minutes, then add 1 sour apple, minced fine; stir for 
three or four minutes; add 1 cup good vegetable stock 
and cook gently for five minutes; add 1 cup milk in 
which 1 dessertspoon of curry powder has been stirred 
until smooth. Let all boil up at once, strain, season, 
and thicken with flour and butter, blended. 


Vegetables 


197 


570. Brown Raisin Sauce 

Groups S M—St F 

Cook 1 cup raisins until tender with 6 whole peppers, 
2 bay leaves, and a few cloves; thicken with flour 
blended with butter; add */2 CU P brown sugar and the 
juice of 2 lemons. 


CEREAL FOODS 


Key to reference letters: St, starches; S, sugars; F, fats; 
P, proteids; M, mineral elements. 

Cereal foods, on account of their great abundance, 
cheapness, keeping qualities and easy transportability, 
comprise, by far, the largest and most important part 
of human food. Some varieties of grains, corn, buck¬ 
wheat or rice can be grown in almost any habitable 
locality on earth. However, grains and rice by them¬ 
selves are not well balanced foods, as is shown in our 
tables of food analysis. 

White Flour and Polished Rice 

Cereals contain large quantities of gluten (from 
8 to 12 percent) which is equal in nourishing qualities 
to the protein of flesh foods. Furthermore, they con¬ 
tain from 1 to 2 percent of fats, and from 65 to 75 
percent of starchy food elements. The all important 
mineral elements, however, are represented in small 
quantities only, from 8 to 13 parts per thousand, and 
the larger part of these is lost in the refining process 
in the mill in order to comply with the fashionable 
demand for white flour and white rice. 

This foolish but almost universal custom necessi¬ 
tates not only the removal of the mineral salts which 
are located in and under the hulls, but also of a large 
proportion of the gluten, which is equal in nourishing 
value to meat; worst of all, it involves the loss of the 
vitamines (see page 445). 

198 


Cereal Foods 


199 


The white flour and polished rice of commerce, hav¬ 
ing been robbed of their mineral constituents in the 
milling process, contain only from 1 to 3 parts per thou¬ 
sand of mineral elements. 

Just think of the wasteful foolishness of this prac¬ 
tice ! The valuable gluten and mineral salts go into 
the bran and help to build up the healthy, powerful 
bodies of our domestic animals, while man, the “Crown 
of Creation,” grows dyspeptic, anemic, thin and nerv¬ 
ous on the white, starchy flour, robbed of its most im¬ 
portant elements of nutrition. 

Furthermore, it is well to consider how this foolish 
practice contributes to the high cost of living; the 
protein gluten of the grains, which cost from 3 to 5 
cents per pound, or less if ground at home, is dis¬ 
carded in the bran, and in place of it, meat protein, 
contaminated by all the morbid matter and systemic 
poisons of the animal carcass, is bought in the butcher 
shop at the cost of 25 to 50 cents a pound. 

Government investigation of the dreadful beri-beri 
disease, which since the American occupation has in¬ 
creased to an alarming extent in the Philippines and 
Hawaiian Islands, has revealed the fact that this dis¬ 
ease is caused by the consumption of polished rice. 
When the patients suffering from this malady are given 
even small quantities of the “polishings” of the rice, 
which contain the vitamines of the cereal, they recover 
quickly. 

While our “polished” white flour cannot alone be 
held directly responsible for such a serious disease as 
beriberi, it is difficult to tell how much it has to do with 
the creation of the manifold ailments from which the 
civilized portion of humanity is suffering. Surely the 
discovery of the cause of beri-beri should be a strong 


200 


Vegetarian Cook Book 


warning against “polishing” our grains in a manner 
similar to the polishing of rice. 

We may safely assume that the Great Wisdom which 
created this wonderful human body knows also how 
to feed it, and that, therefore, the safest way is to 
consume foods as nearly as possible in the forms in 
which they come from Nature’s hands. If a product 
has to pass through the processes of cooking, spicing, 
fermenting and chemical treatment before it becomes 
edible and palatable, it is not a natural food. 

The Structure and Chemical Properties of a Kernel 

of Wheat 

To illustrate the fatal mistakes which are made in 
the production of superfine white flour and other 
artificial cereal food products, we give below the dia¬ 



gram of a wheat kernel, greatly enlarged. This illus¬ 
tration is taken from The Foundation of All Reform , 
by Otto Carque, an excellent little treatise on the diet 
question. 

The outer layer, 1, is the hull, or tough, outer coat- 





Cereal Foods 


201 


ing, which, broken up into fine, bran particles, fur¬ 
nishes necessary bulk in the digestive tract. The 
particles of ground hull in the whole grain meal act 
as a splendid stimulant to the peristaltic movements of 
the bowels. They also serve to keep the starchy con¬ 
stituents of the grain from forming lumpy masses in 
the digestive tract. They separate the starchy par¬ 
ticles so that the digestive juices can better penetrate 
and digest the starchy and protein mass. For these 
reasons whole grain bread and cereal preparations act 
as natural laxatives, while bread and pastry made from 
white flour, together with meat, coffee, tea, strong 
spices and condiments are the most prominent causes 
of indigestion and constipation. 

What little the kernel of grain possesses of the all 
important positive mineral salts of iron, lime, sodium, 
potassium and magnesium and the vitamines, are con¬ 
tained in and under the hull. The black, powdery 
deposit underneath the hull also contains mineral ele¬ 
ments. 

It is the mineral salts which give textile strength 
and toughness to the hulls of grains and to the pro¬ 
tecting skins and rinds of fruits and vegetables; there¬ 
fore, when tender and palatable, these outer coverings 
should always be eaten together with the inner, meaty 
parts of the foods. 

Layers 2 and 3 contain nitrogenous matter and are 
rich in the alkaline, mineral salts of silicon, phosphorus 
and potassium, which build bones and teeth. 

In layers 4 and 5 we find a cerealine substance which 
gives color and flavor to the kernel. 

Layer 6 consists mostly of gluten, while the interior, 
white body (7) is made up principally of starch. 

The germ (8) is the part which contains the life 


202 


Vegetarian Cook Book 


principle, and valuable, easily soluble organic salts. 
The germ also contains the natural ferments of the 
grain which, under the influence of moisture and 
warmth in the soil, change the starchy and proteid 
materials into sugars and peptones, which serve as 
food for the growing stalk and roots in the manner 
that the substance of the egg serves as food for the 
growing chick. 

Diastase is the ferment which changes starch into 
dextrin and sugar, and peptase is the ferment which 
changes proteid into protose and peptones. 

The germs have been removed from all the brands of 
flour manufactured in the modern roller mills, because 
otherwise the flour or meal will quickly deterio¬ 
rate, ferment and breed maggots, due to the action of 
the live ferments in the germ. These ferments, how¬ 
ever, perform the same work as the digestive juices 
in the system. Therefore, by depriving the flour of 
the germs its keeping qualities are improved, but on 
the other hand it is robbed of the most valuable fer¬ 
ments which greatly facilitate the digestion of the 
starches and proteins. 

In the preparation of white flour, layers 1, 2, 3, 4, 
5, 6, and the life germ with its valuable salts and fer¬ 
ments, are removed, leaving a product which has none 
of the most valuable constituents and finest qualities 
of the wheat kernel and which is therefore unfit for 
food. 

In the preparation of bread from such devitalized 
flour, the live organic mineral salts must be replaced by 
the inorganic table salt, and the organic ferments, 
diastase and peptase, must be replaced by yeast, soda, 
alum, cream of tartar or other harmful, mineral bak¬ 
ing powders. 


Cereal Foods 


203 


Bohemian Rye 

The ordinary rye flour, the so-called Bohemian rye, 
is made on the same principle as white flour, that is, 
much of the gluten, the hull, and the organic salts 
have been removed in the milling process. Further¬ 
more, this brand of flour is frequently mixed with in¬ 
ferior white flour, which, on account of its dark color, 
cannot be sold as such. 


Rye Meal 

The rye meal from which the Germans prepare their 
dark rye bread, if ground in an old-fashioned stone 
burr mill, contains all the constituents of the rye, and 
is, therefore, good material for our health bread. 

Graham Flour 

The original graham flour, as advocated by Dr. Syl¬ 
vester Graham, was made of the entire wheat, but the 
graham flour of commerce as now sold is usually pre¬ 
pared by mixing bran with shorts. 

Whole Wheat Flour 

Many of the so-called whole wheat flours are not 
whole w T heat in fact. While they contain the starchy 
and glutenous parts of the cereals, the hulls—and with 
them the mineral salts—have been removed in the mill¬ 
ing process under the mistaken idea that the hulls of 
cereals are too coarse and irritating and therefore in¬ 
jurious to the digestive tract. This is in line with much 
other “wisdom of the schools,” which presumes to 


204 


Vegetarian Cook Book 


know better than Mother Nature what is good for 
beast and man. 


Gluten Flour 

From the viewpoint of our low protein diet, gluten 
flour and protose are positively dangerous. They are 
the concentrated extracts of the gluten or proteid mat¬ 
ter of grains, legumes and nuts. 

Gluten flour is usually highly recommended to per¬ 
sons suffering from diabetes. We, however, hold that 
a high proteid diet is much more dangerous in diabetes 
than a diet containing moderate amounts of starches 
and sugars. Functional diabetes is caused largely by 
the clogging of the capillary circulation with uric acid 
and other morbid materials, produced in the digestion 
of proteid food. 


Protose 

Protose is an extract of the protein materials of 
grains, legumes and nuts, even more concentrated than 
gluten flour, and therefore a more unbalanced food and 
more dangerous to health. Such artificially unbalanced 
food products, if used at all, must be taken together 
with liberal proportions of the food of the mineral 
group (V). 

From what we have said it becomes apparent why it 
is almost impossible to buy in the open market a 
genuine whole grain flour or meal. 

Practically the only way to obtain flour which con¬ 
tains all the constituents of the grain, is either to pro¬ 
cure it from an old-fashioned stone burr mill, or to 
grind it at home fresh for daily use, on one of our 
small hand grain mills. (See price list.) 


Cereal Foods 

Breakfast Foods 


205 


With few exceptions, the widely advertised break¬ 
fast foods are denatured and demineralized in the 
manufacturing process. It is therefore much wiser to 
use freshly ground or cracked grains. They not only 
make the best breads, but also delicious mushes and 
gruels. The hulls of oats, being very coarse and tough, 
must be removed. The hulled oats can be bought in 
the market as “groats.’’ 

Of the many cereal and breakfast foods on the 
market, those are best which are made of the whole 
of the grain, such as shredded wheat biscuit. We 
avoid the use of pre-digested and denatured foods. 


571. Vitamine 

Groups M St P F—S 

Mix ground wheat, sweet corn, hull-less barley, 
flaked rye, oatmeal or rolled wheat with an equal quan¬ 
tity of grated cocoanut or pignolias, peanuts, pecans or 
almonds flaked; or use a combination of any of these 
nuts. Mix with raisins or with dried figs, dates or 
pears chopped. 

This should be eaten without cream, masticated and 
mixed well with the saliva, when the blending of 
flavors will be thoroughly enjoyed. 

As a variation in place of the raisins or other dried 
fruits, bananas, pears, apples or sweet plums may be 
cut into small pieces and placed over the top of the 
vitamine, or berries in season may be used, and *4 to 
1 teaspoon of honey added if desired. 


206 


Vegetarian Cook Book 


572. 


Barley Mush 

Groups St P—M 


1 cup barley meal, 5 cups boiling water, salt to taste; 
cook same as oatmeal, in double boiler or fireless 
cooker. 


Cereal and Berries 

Groups St M F P 


573. 


A dish of shredded wheat or any whole grain cereal, 
covered w r ith fresh strawberries or raspberries, with 
plenty of cream, makes a most palatable breakfast or 
luncheon dish. 


Corn Meal Mush 

Groups St P—M F 


574. 


To 1 quart boiling water add 1 teaspoon salt and 1 
cup corn meal; sift meal in gradually, then cook in 
double boiler at least thirty minutes, or cook several 
hours in fireless cooker. 

Or, wet corn meal in cold water, then stir into the 
boiling water. This is a quicker method and less likely 
to produce lumps. 

575. Graham Flour Mush 

Groups St M—P 

Follow directions for making corn meal mush, as 
above. 

576. Rice Mush 

Groups St P—M 

1 cup of brown rice to 4 cups of boiling water 
is the proportion to be used if the mush is to be cooked 



Cereal Foods 


207 


on the stove. The rice should be sprinkled slowly into 
the actively boiling, slightly salted water so as not to 
stop the boiling. If the rice is to be cooked in the 
fireless cooker (the best way to prepare it), use 5 cups 
of water to 1 cup of rice and place in cooker as soon as 
the rice has all been added to the water and is boiling 
hard. Let it remain about three hours when the water 
will all be absorbed. 

577. Oatmeal with Dates or Figs 

Groups St P S F M 

Add 1 tablespoon seeded and chopped dates, or 
stewed minced figs, to each portion of well cooked oat¬ 
meal. Serve with cream. 

578. Whole Wheat 

Groups St P M 

Soak whole wheat several hours in cold water; bring 
to boil and cook about fifteen to thirty minutes, accord¬ 
ing to amount to be cooked; add a little salt, then put 
in fireless cooker and finish cooking, or steam in double 
boiler. 

579. Whole Wheat Mush 

Groups St P M 

Grind the desired quantity of whole wheat; to 1 cup 
whole wheat meal use about 5 cups boiling water, salt 
to taste; sift meal through the fingers into boiling, 
salted water, and cook fifteen to twenty minutes on 
top of stove, then finish cooking in fireless cooker or in 
a double boiler. 


208 


Vegetarian Cook Book 


580. Popcorn 

Groups St M—P P 

A dish of popcorn, 'without butter or salt, may be 
served as a cereal, with or without cream; or in place 
of other starch for the dinner meal. 


BREADS 


Key to reference letters: St, starches; S, sugars; F, fats; 
P, proteids; M, mineral elements. 

A good whole grain bread is the very foundation of 
a rational vegetarian diet. We soon realized this when 
we first tried to live on a vegetarian diet, and when we 
entered upon the Sanitarium work. 

We tried certain brands of so called whole wheat 
flour, but found that while they contained the gluten- 
ous and starchy parts of the grain, they were entirely 
lacking in the bran, and, therefore, in the long run, 
were entirely unsatisfactory. 

We then tried graham flour, and found that the 
bread made from it was dry and straw-like in flavor. 

We found that the common (Bohemian) rye flour w r as 
prepared in a similar way to the common white wheaten 
flour, and that it suffered from the same disadvantages. 

The German whole rye “ pumpernickel’’ bread is pre¬ 
pared by sour fermentation, and therefore tends to sour 
the contents of the digestive tract. 

We also tried various whole grain unfermented 
“health breads/’ Most of these were coarse, unpala¬ 
table, tough and lumpy, and we found that our patients 
as well as ourselves could not use them for any length 
of time without experiencing detrimental effects on 
the digestive organs. 

In short, we found that all the popular brands of 
flour and the various kinds of bread made from them, 
were lacking in some important constituents and were 
not as palatable and digestible as we desired. We then 

209 


210 


Vegetarian Cook Book 


proceeded to try the golden mean, and to combine the 
best qualities of different kinds of flours and meals 
into one perfect palatable and wholesome bread, and 
we believe that we have succeeded in solving the prob¬ 
lem. 

The bread that we have now been using uninter¬ 
ruptedly for many years has satisfied all demands as 
to pleasantness of flavor and perfect digestibility. 

In making our ‘ * staff of life” we have wandered 
away from the straight and narrow path of Simon pure 
vegetarianism to such an extent as to leaven our bread 
with real yeast or with some of the sponge of the last 
baking. (See recipes 581 and 582.) 

Recipe 581 makes the best of all health breads. The 
whole grain wheaten and rye meals should be stone- 
ground, like our own brands. The addition of a little 
rye meal imparts a sweet, rich flavor which cannot be 
obtained from any other kind of grain. The worst 
dyspeptics seem to digest and assimilate this bread 
better than any other. Americans, who have never 
been accustomed to coarse, dark bread, almost with¬ 
out exception like it and soon cannot do without it. If 
stone-ground meals are not immediately available, 
recipe 582 may be used as a good substitute. Judg¬ 
ment must always be used for proportions when mix¬ 
ing breads, because flours and meals vary so from 
season to season, and in different localities. 

581. Dr. Lindlahr’s Health Bread (1) 

Groups St P—M F S 

Put 4 tablespoons olive oil, 4 tablespoons honey and 
1 tablespoon salt in bread mixer and pour in 4 cups of 
boiling potato water. Let stand until lukewarm, then 


Breads 


211 


add 1 yeast cake previously dissolved in % cup warm 
sweet milk, 8 cups of stone-ground, whole-wheat meal 
and 2 cups of rye meal. Mix ten to fifteen minutes and 
let rise six to eight hours in a warm place. Knead again 
and shape into small loaves (about four), let rise about 
twenty minutes and bake forty-five minutes in a mod¬ 
erate oven. The sponge can also be made from leav¬ 
ened dough which has been kept cold and sweet from 
the last baking. 

582. Dr. Lindlahr’s Health Bread (2) 

Groups St P—M F S 

Put 2 tablespoons oil or butter, 2 tablespoons sugar 
or honey and 2 tablespoons salt in bread mixer, pour on 
2 cups boiling water. When lukewarm add 1 yeast cake 
previously dissolved in y> cup lukewarm milk, and 4 
cups sifted white flour. Mix thoroughly (about ten 
minutes), cover and let rise six to eight hours in a room 
not below 65 degrees. Now add equal quantities of 
graham flour and rye meal (not Bohemian rye) to make 
rather stiff. Knead thoroughly (fifteen to twenty 
minutes), then shape into loaves; place in oiled pans 
and let rise about thirty minutes. Bake in medium oven, 
about one hour. This quantity will make three to four 
loaves of bread. 

583. Unfermented Fruit Bread 

Groups St S F P M 

Soak 1 quart cracked wheat in 1 quart water over 
night; in the morning add 1 cup dates and 1 cup figs, 
cut fine, 1 cup nuts, chopped, 1 cup apples cut into 
cubes, 2 cups raisins, y 2 cup olive oil, 2 cups honey 

Vol. 3—16. 


212 


Vegetarian Cook Book 


and a little salt; knead thoroughly and shape into 
loaves. Steam two to three hours, then dry in the 
oven about thirty minutes. 

584. Unfermented Sweet Bread 

Groups F P St S M 

Grind 1 pound raisins; mix with 1 quart warm water, 
i/> cup olive oil, a little salt, and enough ground wheat 
to make a very stiff batter; mix thoroughly and let 
stand over night; in the morning add % cup chopped 
nuts, 2 well beaten eggs, and a little flour; knead a few 
minutes; let stand about one hour. Bake in a very slow 
oven two or three hours, or steam, and then dry in the 
oven. 

585. Whole Wheat Bread (1) 

Groups St P—M S 

Allow a pint to a pound and a pound to a loaf. For 
three loaves put three pints warm water in bread pan, 
1 cake compressed yeast, and a teaspoon of brown 
sugar; mix these until yeast is dissolved. Add 3 pounds 
of whole wheat flour, mix together, cover and leave 
for two hours. Do not put in hot place and do not 
chill. Oil baking pans (the straight-up 1 pound pans 
are best) with olive oil. Add one teaspoon of salt to 
the dough and knead (with hands in pan or with 
bread mixer) until a nice doughy consistency. Do 
not add any flour. Then shape into loaves, place in 
the pans, and let stand about ten minutes. Light oven, 
put bread in at once; bake forty-five minutes with hot 
fire. (Change bread to make brown when it has been 
in thirty minutes.) After baking forty-five minutes, 
turn fire very low for fifteen minutes more and then oil 
tops when out of oven. 


Breads 


213 


586. Whole Wheat Bread (2) 

Groups St P S M 

Take 2 cups milk and 2 cups boiling water into which 
1 teaspoon each of salt and sugar has been stirred. 
When the mixture is about blood warm, add y 2 yeast 
cake dissolved in warm water; stir in quart of whole 
wheat flour, or enough to make a good batter; beat 
hard for five minutes, then add enough flour to make 
a dough that can be handled. Knead ten minutes on 
floured board and set to rise for three hours, or until 
doubled in bulk; knead five minutes longer, make into 
loaves and set them to rise. When light, bake. 

587. Bread That Will Keep 

Groups St P—S F 

Make a sponge in the evening by adding a cake of 
yeast foam (which has been softened previously in a 
little water) to a batter made from 1 tablespoon mashed 
potatoes and a pint of water in which the potato has 
been boiled, with sufficient good white flour stirred in 
so that the batter will drop from the spoon, not run as 
liquid. Let this rise in a warm place after giving it a 
good beating. (The lighter it gets the better.) Then 
add a pint of lukewarm water, 1 teaspoon salt and 1 
teaspoon sugar, also a little oil. Knead with the hands 
until when pressed with the finger tip it seems elastic 
and does not stick to the finger. Cover and let rise 
over night in a warm place, 75 degrees. In the morn¬ 
ing turn out on a board and pound with a potato 
masher for twenty minutes, working in as much whole 
grain flour as possible. Koll and cut into two inch 
squares, place on a greased baking sheet, such as 
cookies are baked on, and let rise until nearly twice 


214 


Vegetarian Cook Book 


.their height, or until very light. Bake in a moderately 
hot oven about half an hour, then leave in the warming 
oven or about the stove somewhere to dry out thor¬ 
oughly for a day or two. Keep in a dry place. 

When wanted, roll over once or twice in cold water, 
drain carefully, place in a hot oven and in a few min¬ 
utes it will puff up much larger and seem like freshly 
baked bread. This bread will keep indefinitely if put 
away in a dry place. 

588. Oatmeal Bread 

Groups St S P P 

2 cups rolled oats, 3 cups white flour, 1 cup molasses, 
% cup broken nut meats, y 2 cup sugar, 1 yeast cake. 
Mix well; let rise until light, then put in greased 
pans and let rise again. Bake in a moderate oven 
about one hour. Be careful it is thoroughly done. 
This bread does not require kneading; simply mix well. 

Bread Sticks 

See recipe 300, page 111. 

HOT BREADS 

Hot breads, with the exception of those made from 
ground whole corn without soda, baking powder or 
eggs, are not recommended for frequent use. The 
baking powder and soda create poisons which are bad 
for most stomachs. 

589. Almond Meal Gems 

Groups P F S—M 

Add to the well beaten whites of 2 eggs, 1 teaspoon 
lemon juice, 10 tablespoons almond meal; beat together 


Breads 


215 


thoroughly, drop into slightly heated gem irons, and 
bake fifteen minutes. 

590. Bran Biscuits 

Groups St P S M—F 

To 1 y 2 cups bran and 1 y 2 cups whole wheat flour 
add 2 teaspoons baking powder, a little salt and sugar, 
and 3 tablespoons shortening. Moisten with sufficient 
milk to form a soft dough. Roll out half an inch thick, 
cut in small biscuits, and brush over with melted but¬ 
ter. Bake about twenty minutes in a hot oven. 

591. Bran Bread 

Groups St P M S F 

Boil for twenty minutes 2 cups bran moistened w r ell 
with cold water. When lukewarm, add 2 cups white 
bread sponge, 14 CU P molasses, 1 cup raisins, 2 table¬ 
spoons melted butter; mix, and stiffen with bran. Let 
rise, then put into pans. Let rise again and bake one 
hour. 

592. Bran Gems (1) 

Groups St P F S M 

1 cup sour milk, y 2 teaspoon soda dissolved in hot 
water, 1 tablespoon sugar, 2 tablespoons white flour, 
1 tablespoon melted butter, a pinch of salt, and bran 
enough to make a thick batter. Bake in well buttered 
gem pans until done. 

593. Bran Gems (2) 

Groups St P F S M 

1 cup sweet milk, 1 teaspoon baking powder, 1 table¬ 
spoon sugar, 1 tablespoon melted butter, 2 tablespoons 




216 


Vegetarian Cook Book 


white flour, a pinch of salt, and bran enough to thicken. 
Bake in well buttered gem pans. 

594. Bran Muffins (1) 

Groups St P F S M 

1 cup flour, 2 cups bran, 1 teaspoon baking powder 
2 tablespoons syrup, 1 well beaten egg, a little salt, and 
milk enough to make the batter soft. Beat together 
until well mixed. 

595. Bran Muffins (2) 

Groups St P F M S 

2 cups bran, 1 cup white flour, 1 cup sour milk, a 
pinch of soda dissolved in a little hot water, 1 table¬ 
spoon molasses, 2 tablespoons melted butter. Mix in¬ 
gredients well and pour into muffin pans. Bake fifteen 
minutes. 

596. Brown Bread Muffins 

Groups St P F M 

Break into bits sufficient stale whole wheat bread 
to fill a quart measure. Cover with 1 pint cold milk 
and soak until soft. Beat to a smooth paste, add the 
well beaten yolks of 3 eggs, 1 tablespoon melted but¬ 
ter, and % cup graham flour mixed with 1 teaspoon 
baking powder; fold in the well beaten whites of the 
eggs. Bake in muffin pans twenty minutes in a quick 
oven. 

597. Boston Brown Bread 

Groups St P—S F M 

Put into a mixing bowl, 1 cup rye meal (not Bohemian 
rye), 1 cup corn meal, 1 cup graham flour and 1 cup 




Breads 217 

water-ground oatmeal, 3 cups sour or buttermilk, 2 cups 
sweet milk, % cup honey or molasses, 2 cups raisins, 1 
teaspoon salt and 1 level teaspoon soda dissolved in 
part of sour milk. Mix thoroughly and fill buttered 
molds three-quarters full. Cover molds tightly and 
steam four hours. Remove from molds and place in 
hot oven five minutes. 

CORN MEAL BREADS 

Corn breads made from the ground whole grain with¬ 
out soda or baking powder are the best quick breads. 
The pones, if made from home milled corn meal, with 
only the addition of water and a little salt, are de¬ 
liciously appetizing and satisfying; but it is almost 
impossible to make a good article with the bolted meals. 

$ 

596. Hot Water Corn Pone 

Groups St M—F P 

1 quart Indian meal, 1 teaspoon salt; sift meal, 
add salt and enough boiling water to form a stiff 
dough; dip the hands into cold water and mold dough 
into pones; have ready the oven and bake to a crisp 
brown. 

599. Corn Meal Crisps 

Groups St M—F P 

To % cup corn meal add gradually, while stirring 
constantly, 1 cup boiling water; when perfectly smooth 
add 1 teaspoon melted butter or oil and i/o teaspoon 
salt; spread on a greased, inverted dripping pan and 
bake until well browned; cut into squares, remove from 
oven and arrange on a hot plate. 


I 


218 


Vegetarian Cook Book 


600. Kentucky Corn Dodgers 

Groups St M—F P 

Place your griddle where it will heat evenly; take 1 
even pint of corn meal, 1 tablespoon butter or oil, a 
pinch of salt, a scant l /> cold water; mix well and 
let it stand while you grease your griddle and sprinkle 
meal over it. Make dough into balls the size and shape 
of goose eggs; place in oven and bake to a golden 
brown. 


601. Corn Pone with Milk and Soda 

Groups St M—F P 

1 quart Indian meal; add 1 teaspoon soda, 1 of salt, 
IV 2 cups sour milk and enough cold water to form, a 
stiff dough; mold into pones with the hands and bake. 


602. Grated Corn Bread 

Groups St M—F P 

Select fresh corn, too hard to eat cooked on the cob, 
grate with coarse grater; use 2 cupfuls corn to 1 of 
flour, 3 eggs, 1 teaspoon salt, 1 teaspoon soda, 1 cup 
sour milk, and bake in hot oven. 


603. Com Muffins 

Groups St M—F P 

1 pint corn meal, pint sour milk, 1 small teaspoon 
soda, 1 teaspoon salt, 2 eggs, 1 teaspoon oil and bake 
in greased muffin pans. 


Breads 


219 


604. Corn Bread 

Groups St P F M S 

4 cups corn meal, 1 cup flour, 1 cup sour milk, y 2 cup 
brown sugar, 1 tablespoon melted butter, y 2 teaspoon 
soda dissolved in a little hot water, 2 eggs. Sift dry 
ingredients; separate the eggs, adding yolks to the 
mixture; just before baking, add the stiffly beaten 
whites. 

605. Cream Rolls 

Groups St P F M 

Put 2 cups cold water into a bowl; beat with an egg 
beater until it bubbles, then add enough graham flour 
to make a very stiff dough; add a little salt and 2 well 
beaten eggs; knead thoroughly and shape into rolls; 
set in cool place two hours, then bake. For variety, 
nuts or raisins may be added. 

606. Graham or Bran Biscuits 

Groups St P F M S 

4 cups graham flour, or 2 cups bran and 1 cup flour, 
2 cups buttermilk, 1 teaspoon salt, y 2 teaspoon baking 
soda, 14 cup brown sugar, y 2 cup boiling water, 1 table¬ 
spoon melted butter and 1 egg; dissolve the soda in hot 
water, add to the buttermilk, then add flour, butter, 
salt, sugar and egg. Beat w T ell and bake. 

607. Pop-Overs 

Groups P St F—S M 

1 cup milk, 1 egg, 1 cup flour, pinch of salt; beat 
ingredients thoroughly for three minutes with an egg- 
beater; put in hot buttered muffin pans and bake in a 
moderate oven half an hour. 


RICE, MACARONI AND SPAGHETTI 
To Cook Rice 

In the following recipes we give different methods 
of boiling rice. Upon the proper cooking of rice de¬ 
pends its food value and its digestibility. 

The natural unpolished rice should be used instead 
of the polished and artificially bleached product. 

Unpolished rice contains only about seven parts per 
thousand of the positive mineral elements. The pol¬ 
ished rice has been robbed almost entirely of its mineral 
elements and of the vitamines and fat. Natural rice 
requires a little longer cooking and is best cooked in 
the fireless. It has a delightful nutty flavor entirely 
lacking in the polished rice and when cooked looks 
oily as if butter had been added. 

608. Boiled Rice (1) 

Groups St P 

To 1 cup unpolished rice add 4 cups cold water and 
salt to taste; let come to boiling gradually; boil hard 
for about ten minutes, then keep on an asbestos mat 
over a low flame, with cover partly removed, until the 
water has steamed off. This will leave the rice dry 
and well cooked. 

609. Boiled Rice (2) 

Groups St P M 

Heat 1 quart of water to boiling, add gradually 1 
cup rice; stir with a fork to prevent breaking the ker- 

220 


Rice, Macaroni and Spaghetti 221 

nels. Let boil five minutes, then place in a double 
boiler, cover, and let cook forty-five minutes. Toward 
the last remove the cover and allow the steam to escape. 
Or, after boiling five minutes, place in a fireless cooker 
for about three hours. In the latter case use 5 cups 
of water to 1 cup of rice. 

610. Boiled Rice (3) 

Groups St P M 

To 2 cups slightly salted boiling water add y 2 cup 
rice; boil twenty minutes, then let cook in a double 
boiler one to two hours, keeping the water in the lower 
vessel boiling all the time. If the rice becomes too dry, 
add a little hot water. 

611. Rice Cooked in Milk 

Groups St P S F M 

Pour 1 cup boiling milk over 1 cup rice, add a little 
salt, cook directly over the fire for one minute, then 
place in a pan half filled with boiling water or in a 
double boiler and cook about thirty minutes longer, 
or until all the milk has been absorbed. Or, cook in the 
fireless. 

Served with stewed fruit, or with brown sugar and 
butter and a sprinkling of cinnamon, this is a delicious 
and nutritious dish especially relished by children. 

612. Boiled Rice, Chinese Style 

Groups St P M 

Throw unpolished rice into a large kettle filled with 
rapidly boiling water, a few grains at a time so as not 
to check the boiling. Boil hard for forty minutes, 


Vegetarian Cook Book 


drain off the water, then let dry on the back of the 
stove or in the oven. 

613. Boiled Rice, Hindu Style 

Groups St P—M 

Pick over unpolished rice, add it slowly to rapidly 
boiling water. When soft, put into a colander, pour 
cold water over, drain, and reheat the rice in the oven 
before serving. Prepared in this manner every grain 
of rice will be separate. 

614. Curried Rice Timbales 

Groups St P—F M 

Cook 1 cup rice in double boiler with 4 cups water, 
a pinch of salt, and a little butter; when done, add 1 
teaspoon curry powder; bake in buttered timbale molds. 

615. Empress Rice 

Groups St P F S M 

Wash 1 cup rice and boil in 1 quart milk until ten¬ 
der ; then add V 2 an ounce butter, salt to taste, and set 
aside to cool. Butter a baking dish, put in a layer of 
rice, sprinkle with grated cheese and a little paprika, 
then more rice and seasoning until the dish is filled. 
Pour 1 cup milk over, and bake in a moderate oven 
until the rice is done. 

616. Italian Rice 

Groups St P M 

Put 1 layer of rice, Chinese style, into a baking dish 
and sprinkle with chopped onion and green peppers; 
cover with sliced tomatoes; then add another layer of 


Rice, Macaroni and Spaghetti 


223 


rice and so on until the dish is filled. Cover the top 
with grated Parmesan cheese. Pour 1 cup of boiling 
water over this, and bake about twenty minutes. 

617. Spanish Rice 

Groups M St P 

2 cups washed rice, 4 cups strained tomato, 4 cups 
hot water, 4 small onions, 4 sweet peppers, chopped 
fine; add salt to taste, and cook in a double boiler until 
tender. 

618. Baked Noodles 

Groups St P F—S M 

After the noodles are dried and cut (recipe 303), 
place in a buttered baking dish, dot with butter, then 
pour enough milk over to just show through; bake until 
a creamy consistency, and slightly browned. 

619. Noodles and Prunes 

Groups St P S M 

Noodles boiled and drained, then slightly browned in 
butter, are nice served with prune sauce. 

620. Italian Spaghetti (1) 

Groups St P M—F 

Put spaghetti into salted boiling water without break¬ 
ing ; boil about forty minutes; drain and put into a 
buttered baking dish, sprinkle with chopped onion and 
green pepper ; cover with seasoned tomato juice ; grate 
Parmesan cheese over the top, and bake. 


224 


Vegetarian Cook Book 


621. Italian Spaghetti (2) 

Groups St P F M 

Put unbroken spaghetti in a fish kettle or long bak¬ 
ing pan in which there is boiling salted water; cook 
until tender, drain carefully, and arrange on a heated 
platter. Cover with a sauce made as follows: 

Heat 2 tablespoons butter, blend with it 1 tablespoon 
flour; when smooth add 1 pint tomato juice and about 
1 dessertspoon onion juice; season, and cook, with 
steady stirring, until all the ingredients are well 
blended. Just before taking from the fire add 4 table¬ 
spoons Parmesan cheese. When this has melted, pour 
the sauce over spaghetti, and serve at once. 

622. Baked Macaroni with Tomato Sauce 

Groups St M P F 

Boil y< 2 . pound macaroni; put a layer into a buttered 
baking dish and cover with tomato sauce. Repeat, 
making alternate layers until the dish is filled, having 
sauce on top. Sprinkle thickly with bread crumbs 
browned in oven. Place in oven until thoroughly 
•heated and nicely browned on top. 


623. Boiled Macaroni with Sauce 

Groups St P M 

Break macaroni into two-inch pieces, drop into plenty 
of rapidly boiling, salted water; let boil about thirty 
minutes, drain off the water and plunge in cold water 
to prevent sticking together. Drain and cover with 
hot white or tomato sauce, and stir gently over the fire 
until thoroughly reheated. 


Rice, Macaroni and Spaghetti 


225 


624. Creamed Macaroni 

Groups St P F—M S 

Boil macaroni thirty minutes, drain, chop coarsely, 
and stew fifteen minutes with milk to barely cover, 
being careful to prevent scorching. Add a little salt, 
white sauce, and, if desired, grated cheese. 

625. Macaroni with Cheese 

Groups St P F 

Boil 1 pound of macaroni; fill a well buttered baking 
dish with about half the quantity of macaroni, dust 
with salt, cover thickly with grated cheese, add the 
remainder of the macaroni and another generous layer 
of cheese. Pour in 1 cup of white sauce, dot with 
bits of butter, and bake about thirty minutes. 

626. Macaroni in Tomato Shells 

Groups M F P St—S 

Break 2 ounces of macaroni into short lengths, cook 
rapidly in boiling water about twenty minutes, then 
drain. Rub the yolks of 2 hard boiled eggs to a paste 
and add gradually 5 tablespoons cream. Heat 2 table¬ 
spoons butter, sift in 1 tablespoon flour and stir in a 
double boiler until perfectly blended; add the egg, 
cream, and y 2 cup milk, stirring until thick and creamy, 
then add 1 teaspoon salt and a dash of paprika. Pour 
this sauce over the macaroni and add 2 tablespoons 
grated cheese. 

Cut a plug from the stem end of firm, ripe tomatoes, 
scoop out the centers carefully, arrange in a baking 
dish, fill centers with macaroni, cover with fine bread 
crumbs and bake twenty minutes in a moderate oven. 
Serve on toast with sauce made from the tomato pulp. 


226 


Vegetarian Cook Book 


627. Macaroni with Tomato 

Groups St P M F 

Boil 1 pound of macaroni until tender; make a cream 
sauce with 1 cup milk and 1 tablespoon flour; add a 
little grated cheese, seasoning, and 1 large tomato, cut 
in pieces; mix, put into a buttered baking dish, dot 
w’ith butter, and bake half an hour. 

626. Macaroni Quenelles 

Groups St F P—S M 

Cut 1 cup cooked macaroni in small pieces; bring 1 
cup milk to the boiling point, pour milk over 1 cup 
bread crumbs; add macaroni, 2 tablespoons butter, 2 
eggs, a little chopped parsley, and seasoning; cover 
and steam one hour; serve with cream sauce. 


DAIRY PRODUCTS 


Key to reference letters: St, 6tarches; S, sugars; T, fats; 
P, proteids; M, mineral elements. 

There is something in animal food which we cannot 
secure from purely vegetable food—and that is the 
animal (magnetic) life element, or, as we usually call 
it, the animal magnetism. Each kingdom in nature is 
animated and controlled by a higher form, or element, 
of the great life force. This aspect of the diet ques¬ 
tion, which is entirely left out of consideration by most 
of our vegetarian friends, is fully treated in Part II 
of this volume. 

However, in order to secure the benefit of the animal 
magnetism contained in animal foods, we do not have 
to eat meat contaminated with all the impurities of the 
animal carcass. We can secure all we need of this ani¬ 
mal life element in the dairy products in the purest and 
best possible form. 

Flesh foods we have to boil, bake, fry or spice 
heavily in order to disguise the unpleasant taste and 
odor of the dead flesh, and thereby much of the animal 
magnetism is lost. All the dairy products we can eat 
raw and in that way derive the full benefit of the 
animal magnetism which they contain. Therefore the 
liberal use of the dairy products is of especial impor¬ 
tance in the cases of weak, negative persons who have 
become so depleted in nerve force that they are not 
able to liberate and generate their own animal mag¬ 
netism in sufficient quantities. 

227 


Vol. 3—17. 


223 


Vegetarian Cook Book 


Milk 

Milk is the one perfectly normal and therefore 
standard food in nature. It contains all the elements 
(page 402) in exactly the right proportions which the 
newborn and growing animal or infant needs for all 
the requirements of its rapidly developing body. These 
statements frequently bring forth the question, “Why 
then not live on milk entirely?” We have answered 
this question in Volume II, Practice of Natural Thera¬ 
peutics, and have therein outlined a milk and fruit diet 
which we have found most beneficial in our work. 


I * 


Buttermilk 

Buttermilk is an excellent food for those with whom 
it agrees. In many instances a straight buttermilk diet 
for a certain period will prove very beneficial. This is 
especially true in all forms of uric acid diseases. 


Sour Milk or Sumik 

Sour milk or clabber also has excellent medicinal 
qualities, and may be taken freely by those with whom 
it agrees. Sour milk prepared in the following man¬ 
ner can be taken by many who cannot digest milk or 
buttermilk: Let the milk, with full cream, stand in a 
covered glass jar in the sun until it coagulates, but 
does not completely separate into curds and whey. 
Turn out into a bowd and whip with an egg beater until 
it is of a creamy consistency. Taken wdth a few dates 
this forms a most palatable and nourishing meal. 




Daiby Products 

Cream and Butter 


229 


Cream and butter contain only the fat of the milk 
which rises to the top on account of its comparative 
lightness. The valuable protein materials and mineral 
salts remain in the skimmed milk. The latter is there¬ 
fore not to be despised for its food values. 

In fact, its medicinal values are very much greater 
than that of cream or butter. We often find that our 
patients digest the skimmed milk much better than the 
full milk. Butter is not improved by the large amount 
of inorganic salt which it usually contains. The large 
amount of coloring matter is also often detrimental to 
health. The best butter from a hygienic standpoint 
is the sweet, unsalted and uncolored butter. 

Baby Feeding 

The practice of feeding babies on cream diluted with 
barley water mixed with inorganic mineral lime water, 
baking soda, milk sugar or table salt is positively harm¬ 
ful and preposterous in the face of the fact that human 
or cow's milk contains all the elements of nutrition in 
exactly the right proportions and the valuable mineral 
salts in the live organic form in which nature intends 
them to serve as foods for animals and human beings. 
The cream and barley water are practically devoid of 
these all important mineral elements, and the inorganic 
substitutes act as poisons to the system rather than as 
wholesome foods. 

For the foregoing reasons good cow’s milk is the 
only*natural substitute for human milk. Our analyses 
show that the difference in composition between cow’s 
milk and human milk is not enough to affect the infant. 


230 


Vegetarian Cook Book 


The danger lies not so much in overfeeding on “rich” 
cow’s milk as in underfeeding on watered milk and 
cereal dilutions, and in poisoning the little body with 
inorganic minerals. 

If undiluted milk proves too rich, grain water may 
be added. In order to prepare this, take clean grain 
as it comes from the field, crush it in a new coffee mill, 
take 3 tablespoons of the crushed grain to one pint of 
cold water, heat and boil for one hour. While the 
gruel is boiling, add enough water to allow for evapora¬ 
tion and absorption, then strain and add to milk 1 part 
of this grain extract to 2 parts of milk. Change these 
proportions if necessary. 

When baby is constipated, add extract made from 
oats, and frequently cool the bowels with cold water 
applications. This will cure the most stubborn con¬ 
stipation. If the bowels are too loose, add extract made 
from barley or wheat. 

Fruit juices and scraped raw apple are baby’s finest 
medicines. They increase the supply of organic salts 
for blood, nerve and bone building and for purposes of 
elimination. 

During the first two months give one teaspoonful of 
orange juice, grapefruit juice or scraped apple one 
hour before or after each nursing. After the second 
month gradually increase the amounts of fruit. 

For fuller information in regard to baby feeding see 
Volume II, Practice of Natural Therapeutics, Part IV, 
“Baby Book,” pages 356-368. 

Cheese 

Cheese is a very concentrated food. If made from 
full milk it contains the protein, fat and sugar of the 


Dairy Products 


231 


milk and if made from skimmed milk (cottage cheese) 
it contains only the protein and sugar, but all kinds 
of cheese have been robbed of the larger part of the 
organic mineral salts. These are extracted from the 
curds by the withdrawal of the whey. 

This makes cheese a very unbalanced food, too rich 
in the proteins, fats and sugars, and in proportion alto¬ 
gether too poor in the organic mineral salts. The com¬ 
pactness of the cheese interferes with its solubility and 
with the penetration of the digestive juices. Further¬ 
more, the casein has been rendered less digestible 
through the cooking of the cheese. This explains 
why cheese is a “heavy’’ food, hard to digest and to 
assimilate and why for many people it is constipating. 

The processes of fermentation and decay which many 
kinds of cheese undergo before they are ready for con¬ 
sumption are not at all appetizing or conducive to good 
health. 

Cottage cheese in these respects is far superior to the 
more expensive, highly spiced and fermented brands. 
It is more easily digested because it has not been sub¬ 
jected to the cooking process, and is not as sticky 
and compact. 

Cooking coagulates and solidifies the albumen of the 
milk in similar manner as the white of egg. All protein 
foods, including meats, are therefore rendered less 
digestible by cooking. 

629. Cottage Cheese 

Groups P F—M 

Either whole or skimmed milk may be used, but in 
the use of whole milk more or less of the cream will 
drain off with the whey. The milk should be quickly 


232 


Vegetarian Cook Book 


soured to a thick clabber. The vessel may then be 
placed over a low fire or at the back of the range 
where the milk will heat slowly to a little above blood 
heat, and remain so for about half an hour or until 
the curd and whey have separated. The curd should 
be slightly coagulated but not tough or stringy. Pour 
into a cheese-cloth bag and hang until the whey has all 
drained off. Then crumble or mash the curd fine, salt 
slightly and mix with sweet cream. 

If the cheese is to be molded into balls or other 
forms, just enough thick sweet cream must be used to 
allow the mass to be easily shaped. Chopped nuts 
may be added with the cream, or the cheese may be 
mixed with a small quantity of peanut butter or minced 
pimiento for variation. 

630. Baked Cheese and Zweiback 

Groups St P F—M 

Arrange 6 zweiback, spread with butter, in a baking 
pan; pour 1 cup boiling water over to soften them, 
cover with % pound grated cheese. Beat the yolks 
of 2 eggs with 1 pint milk and a little salt. Fold in 
the whites of the eggs, beaten very stiff; pour this mix¬ 
ture over the zweiback, and bake fifteen to twenty 
minutes. 

631. Boston Rarebit on Toast 

Groups F P St—M 

Grate 1 pound cheese, put into a saucepan with 4 
tablespoons butter; add a little salt and mustard and 
keep stirring constantly; when well mixed, add y 2 cup 
cream; stir until smooth, then add 2 well beaten eggs; 


Dairy Products 


233 


stir hard for a moment, then remove from the fire; a 
little more cream may be added to make it of the right 
consistency; serve on buttered toast. 


632. Cheese Cream with Rice 

Groups F P St—M 

Heat 2 tablespoons butter with 1 tablespoon flour 
and stir until smooth; add 2 tablespoons cream, season¬ 
ing to suit taste, and 1 cup cold boiled rice. Let boil 
up, then add 1 scant cup grated cheese. Serve on toast, 
dusted lightly with paprika. 

633. Cheese Cutlets 

Groups F P St—M 

Combine 2 tablespoons butter and 4 of flour, a little 
salt and paprika; stir in 1 cup milk; cook until it 
thickens, then add 2 cups grated cheese; w T hen melted, 
spread one inch thick on a greased dish, and when cold 
form into cutlet shape; roll in fine bread crumbs, then 
in beaten egg, again in bread crumbs, and brown in 
oven. 

634. Cheese Fondu (1) 

Groups P F St—M 

Scald 1 cup of stale bread crumbs with 1 cup of half 
milk and half water; add a scant cup grated cheese 
and the beaten yolks of 3 eggs. Beat the whites of the 
eggs with y 2 teaspoon salt to a stiff froth, fold into the 
other mixture, and bake in a buttered pan about twenty 
minutes. 


234 


Vegetarian Cook Book 


635. Cheese Fondu (2) 

Groups P F St—M 

Place 1 cup cheese and 1 cup bread, cut in half-inch 
cubes, in alternate layers in buttered baking dish. Beat 
1 egg with y 2 teaspoon salt and dash of Cayenne adding 
gradually 1 cup sweet milk. Pour over bread and 
cheese mixture, sprinkle grated cheese on top, and bake 
in moderate oven twenty-five minutes, or until set like 
custard. 


636. Cheese Timbales 

Groups F P—M 

To the well beaten yolks of 4 eggs add % cup grated 
American cheese, y 2 cup cream and the whites of eggs, 
beaten to a stiff froth. Bake slowly about twenty 
minutes in buttered timbale molds. 

637. Cheese Toast 

Groups F P—St M 

Beat 1 egg into 1 cup sweet milk, add 1 tablespoon 
butter and y 2 pound grated cheese. Heat the mixture 
in a double boiler, stir until smooth, and pour over 
slices of toasted whole wheat bread, arranged on a 
heated platter. 

638. English Monkey 

Groups F P—St M 

Soak 1 cup stale bread crumbs in 1 cup milk; melt 
y 2 cup cheese and a lump of butter together, add the 
bread crumbs and 1 egg, lightly beaten. Season with 
salt, let cook about three minutes, and pour over hot 
buttered toast. 



EGGS 


Key to reference letters: St, starches; S, sugars; F, fats; 
P, proteids; M, mineral elements. 

Many people when they give up the use of meat seem 
to think that they must eat a great many eggs in place 
of it. Others eat large quantities of peas, beans, cheese 
or other heavy, protein foods, in order to make good 
for the loss of the “nourishing” meat. 

This, however, is a mistake. The system may become 
saturated with poisonous acids, alkaloids and albumi¬ 
noids by the excessive consumption of vegetable protein 
as well as by meat eating. Eggs also contain con¬ 
siderable quantities of uric acid, in the ready made 
form—it is claimed about five grains to the pound. 

The white of egg is almost pure albumen, which is a 
form of protein material. The yolk contains large 
amounts of fats and various combinations of phos¬ 
phorus and sulphur. The two last named elements tend 
to create, during the process of digestion, considerable 
quantities of sulphurous acid, an ill-smelling gas, iden¬ 
tical with ordinary sewer gas; also sulphuric acid, com¬ 
monly called vitriol; phosphorus and phosphoric acid ; 
all of which, if they accumulate in the system, may 
become very harmful or destructive to the organism. 

In view of these facts, it seems preposterous to stuff 
consumptives and other invalids, suffering from “wast¬ 
ing” diseases, with enormous quantities of eggs, which 
their weak digestions cannot digest and which are 
bound to decay in their digestive organs and to fill the 
system with poisonous acids, gases and alkaloids of 

235 


236 


Vegetarian Cook Book 


putrefaction. These patients cannot properly digest 
and assimilate a few eggs a day—if they could they 
would not waste away so rapidly. What then is the 
use of overloading their weak digestive organs with 
enormous quantities of indigestible ballast. 

However, in moderate quantities, white of egg is a 
most valuable invalid food. When the powers of diges¬ 
tion are at the lowest ebb, raw white of egg, fluid or 
beaten, with or without fruit juices, is usually more 
easily digested and assimilated than any other kind of 
food. 

Eggs are of great nutritive value when eaten raw, 
soft boiled, or poached. Prolonged boiling or frying 
coagulates the albumen, making it hard and tough and 
therefore less digestible. 

639. Soft Cooked or Coddled Eggs 

Groups P F M 

Eggs should not be cooked in boiling water in the 
usual way; this hardens and toughens the albumen 
and makes them difficult to digest. A much better 
way is to have ready a saucepan containing enough 
boiling water to cover the eggs. Lower eggs quickly 
into water; cover immediately. Remove saucepan to 
cooler part of stove and let stand from four to six 
minutes. Take from water and serve. 

640. Hard Cooked Eggs 

Groups P F M 

Follow recipe for soft cooked eggs, but allow eggs to 
remain in water thirty to forty minutes. Temperature 
of water should not exceed 160 degrees F. Remove 


Eggs 


237 


from water and plunge at once into cold water to pre¬ 
vent discoloration of yolks, which cooked in this way 
will be solid but still tender and easily digested. 

641. Poached Eggs (1) 

Groups P F M 

Have ready a shallow pan of gently boiling salted 
water, allowing 1 teaspoon salt to 1 quart of water. 
Break eggs carefully into a saucer and slip them into 
water. The water should cover the eggs. Remove the 
pan to a cooler part of the stove and let stand until 
the white is firm and a thin film covers the yolk. Lift 
the eggs carefully with a perforated skimmer and 
place on pieces of buttered toast. Garnish with pars¬ 
ley. The temperature for cooking poached eggs should 
not exceed 180 degrees F. Milk used instead of water 
imparts a delicate flavor to the eggs. 

642. Poached Eggs (2) 

Groups F P—M 

Into the small tin pans made for poached or shirred 
eggs place a little melted butter or olive oil; break a 
fresh egg into each, place in a shallow pan filled with 
boiling water, or in a hot oven, and cover closely. The 
eggs will be ready to serve in from three to five min¬ 
utes. 

643. Poached Eggs with Tomato Sauce 

Groups F P M—St 

Cook 6 tomatoes with 1 medium sized onion and a 
little minced parsley, then press through a sieve; sea¬ 
son and thicken with a little cornstarch; pour over 
buttered toast, and top with poached eggs. 


238 


Vegetarian Cook Book 


644. Eggs and Tomatoes (1) 

Groups M F P St 

Choose even, medium sized tomatoes; wash and re¬ 
move part of pulp from the stem end; season and break 
an egg into each cavity; place in a buttered baking 
pan; add enough water to prevent burning, and bake 
in a moderate oven until the eggs are cooked suffi¬ 
ciently ; serve on buttered toast. 

645. Eggs and Tomatoes (2) 

Groups M F P 

In 2 tablespoons of butter or olive oil, heat 1 onion, 
minced fine, until soft and yellow; add 1 quart of 
tomatoes, fresh or canned; let stew slowly about thirty 
minutes. When ready to serve drop eggs (as many 
as required) into the tomatoes, cover a few minutes 
until the eggs are set, then pour carefully into a heated 
dish. Serve at once. 

646. Eggs, Spanish Style 

Groups F P St—M 

Wash 1 cup rice, cook one-half hour in 2 quarts of 
boiling salted water, and drain; add 1 tablespoon of 
butter, spread lightly on a heated platter, place poached 
eggs over the top, dust lightly with salt, and serve. 

647. Egg on Toast (for Quick Service) 

Groups St F P—M 

Toast slices of bread on one side, spread butter on 
the other, break an egg on each slice; place in the 
oven. When the egg is done the bread will be toasted 
and ready to serve. 


Eggs 


239 


648. Scrambled Eggs in Rice Mold 

Groups St F P—M 

Boil rice, pack closely in a heated and well buttered 
dish or mold. After a few minutes turn out on a 
heated platter, scoop out the center, fill with scrambled 
eggs, prepared as directed in recipe 657. 

649. Eggs Scrambled with Tomatoes 

Groups F P M 

To each egg used add 1 tablespoon of strained 
tomatoes, 14 teaspoon grated onion, salt to taste, and 
2 tablespoons melted butter. Beat lightly and cook 
in a double boiler. Serve on squares of toast. 

650. Eggs Scrambled with Green Peas 

Groups F St P M—S 

Reheat peas in a skillet with a lump of butter and a 
little water, season to taste, and add 1 tablespoon 
minced parsley or mint. Add well beaten eggs (as 
many as required), stir constantly until all the egg is 
set, but not too hard. Serve at once with hot buttered 
toast. 

651. Poached Eggs in Potatoes 

Groups F P St—M 

Cut baked potatoes in halves and scoop out the cen¬ 
ters; rub through a sieve, add 1 tablespoon cream, a 
little salt, then line the potato shells with this; sprinkle 
with grated cheese, place a poached egg in each; 
sprinkle cheese over the eggs, then cover with white 
sauce; let brown in the oven. 


240 


Vegetarian Cook Book 


652. Eggs and Cheese Cream (1) 

Groups F P—M St 

Heat together 1 tablespoon of butter and 2 table¬ 
spoons grated cheese; when well blended, add 3 eggs, 
well beaten and seasoned; stir lightly until the eggs 
are set, but not hard. Serve on toast. 

653. Eggs and Cheese Cream (2) 

Groups F P—M 

Melt 2 tablespoons butter, add 2 tablespoons grated 
cheese, and 1 teaspoon minced parsley or chervil. 
"When cheese is melted, add 4 well beaten eggs, a little 
salt and paprika, a dash of nutmeg, and y 2 teaspoon 
French mustard. Dust wuth paprika and serve on 
toast. 

654. Eggs a la Suisse 

Groups F P—St M 

Bread fresh eggs into custard cups or small casse¬ 
roles, sprinkle with salt and a little grated cheese. Pour 
in enough rich milk or cream to nearly cover, and 
bake in the oven about five minutes. Serve imme¬ 
diately on toast. 

655. Escalloped Eggs (1) 

Groups P F St—M 

Mix equal parts protose and fine bread crumbs; 
season with salt and butter, adding milk to moisten 
until quite soft; half fill gem pans with this mixture 
and break egg carefully upon the top of each; dust 
with salt and powdered crackers and bake eight min¬ 
utes. Serve immediately. 




JtUGGS 


241 


656. Escalloped Eggs (2) 

Groups St F P—M 

Moisten coarse bread crumbs with milk, add season¬ 
ing to taste, a little melted butter, and some minced 
parsley. Fill gem pans about half full, carefully break 
an egg into each, dust lightly with salt, cover with 
sifted bread crumbs, dot with bits of butter, and bake 
eight minutes. 

657. Scrambled Eggs 

Groups F P—M 

Beat the eggs slightly, adding salt to taste, 2 tea¬ 
spoons of melted butter, and 1 tablespoon of water, 
milk or cream to each egg used. Water is preferable, 
as the eggs will be lighter. Cook in a double boiler, 
or in a pan set in boiling water, stirring constantly 
until the eggs are set. Serve garnished with parsley. 

This dish may be varied by adding finely minced 
parsley, leek, green peppers, or any cooked vegetable 
like green peas, chopped spinach, asparagus, string 
beans, potatoes or carrots, cut into small dice. Left¬ 
overs may be utilized in this manner. 

656. Eggs a la Goldenrod 

Groups F P St—M 

To 2 cups of good white sauce, add the whites of 2 
hard boiled eggs, chopped fine. Pour over hot buttered 
toast. Press the yolks of the eggs through a ricer, so 
as to represent sprays of goldenrod, and sprinkle over 
all. 



242 


Vegetarian Cook Book 


659. Plain Omelet 

Groups F P—M 

Separate yolks and whites of eggs; beat the yolks, 
adding salt to taste, and 1 tablespoon of milk or water 
for each egg. Beat the whites and fold into the yolks. 
Have ready on the flame an omelet pan with hot but¬ 
ter or olive oil; put in the eggs, take from the fire 
and set on the hot stove or into a pan of boiling water. 
When sufficiently set, loosen around the edge with a 
knife, fold one-half of the omelet over, and slip out 
of the pan onto a heated platter. Garnish with sprigs 
of parsley and serve at once. 

660. Omelet 

Groups F P—M 

Take 1 tablespoon of butter and a small quantity of 
chopped parsley; heat in a pan; add 5 well beaten eggs 
mixed w’ith 1 cup milk and a little salt; stir slowly 
from the bottom of the pan, roll, and serve on a hot 
platter. 

661. Corn Omelet 

Groups St S P F M 

Grate the kernels from 4 ears of sweet corn; beat 
3 eggs with 3 tablespoons cream, and turn into a hot 
buttered pan; when the eggs set add the corn; season 
and serve the usual way. 

662. Economical Omelet 

Groups F P St—M 

Separate the yolks and whites of 3 eggs; beat the 
yolks, adding y 2 cup milk or water, and seasoning. 



Eggs 


243 


then stir in 1 cup whole wheat bread crumbs; beat the 
whites and proceed as directed in recipe 659. Cook 
until under side is nicely browned, then cut in sections 
and turn separately to brown other side. 

663. French Omelet 

Groups F P—M 

Beat 4 eggs, add 4 tablespoons milk, 2 of melted 
butter, and a little salt; beat well and pour into a 
hot buttered pan; draw the edges toward the center 
with a knife until the whole mass is of a creamy con¬ 
sistency, then let brown quickly; fold, and turn out 
on a hot platter. 


664. Fruit Omelet 

Groups M F P—St S 

Use apple sauce or stewed pears, peaches, plums, 
berries or raisins. To 1 pint of sauce add 1 table¬ 
spoon fresh butter, sugar to taste, and a little cinna¬ 
mon or nutmeg if desired; when cold, add 5 well 
beaten eggs. Bake in a buttered pan until brown, and 
serve with whole wheat bread. 

Grated raw apples make a delicious omelet. 

665. Jelly Omelet 

Groups F P S—M 

Proceed as directed in recipe 659. "When folding, 
place 1 or 2 tablespoons of jelly between. Or make a 
Vegetable Omelet with cooked vegetables in place of 
the jelly. 

Vol. 3—18. 


244 


Vegetarian Cook Book 


666. Egg Strawberry Shortcake 

Groups F P St M 

Make 2 omelets according to directions for making 
plain omelet; put one on a heated platter, cover with 
strawberries, then place the other on top. If desired, 
garnish with whipped cream. 

667. Baked Eggs 

Groups P F—St M 

In a buttered baking dish arrange hard boiled eggs 
cut in half lengthwise; dust with salt, sprinkle lightly 
with grated cheese, and cover with white sauce to which 
a few drops of onion juice have been added. Put a 
layer of bread crumbs on top and place in the oven 
until thoroughly heated and nicely browned. 


ROASTS, CROQUETTES AND STEWS 


Key to reference letters: St, starches; S, sugars; F, fats; 
P, proteids; M, mineral elements. 

Roasts and croquettes prepared from protein and 
starchy foods, such as roots, tubers, pulses, cereals and 
nuts, mixed with vegetables and fruits, in the vege¬ 
tarian diet take the place of the meateater’s steaks, 
chops and roasts. Many of the recipes herein given 
closely resemble meats in appearance and in taste as 
w T ell as in similarity of elements of nutrition. 

While these preparations may not appeal to some of 
our vegetarian friends who prefer their food in the 
natural form, we have added a number of recipes for 
palatable vegetable roasts and croquettes for those who 
want them. These “near meats” may be too heavy 
for people with weak digestions, and we do not recom¬ 
mend them for the everyday diet, but they furnish a 
pleasing variety for occasional use. 

Since legumes and nuts enter largely into these com¬ 
binations it may be well to discuss briefly here the 
qualities of these foods, in order that the recipes which 
follow may be used understandingly. 

Leguminous Foods 

The principal representatives of this class of foods 
are peas, beans and lentils. They are also called pulses. 
These foods are exceedingly rich in proteid and starchy 

245 



246 


Vegetarian Cook Book 


materials. While the costliest beefsteak contains from 
70 to 75 percent of water, and very unclean water at 
that, the pulses contain only about 10 percent water, 
with all the rest solid nourishment. While meat con¬ 
tains about 20 percent proteid, the pulses contain from 
20 to 25 percent proteid and in addition to that from 
50 to 54 percent of starches. 

It is the very richness of these foods in the negative, 
acid forming proteid and starchy elements, which with 
the cereals makes them, next to meat, the greatest of 
danger foods. 

The proteid materials of the pulses are made up of 
six elements, carbon, oxygen, hydrogen, nitrogen, phos¬ 
phorus and sulphur. In the digestion and other vital 
processes in the system these food materials are broken 
down, and the elements composing them may form 
many kinds of poisonous acids, alkaloids and ptomains. 

On the other hand, these foods are very poor in the 
acid binding and eliminating positive mineral elements. 
Almost all diseases arising in the human organism are 
caused originally by the accumulation of these morbid 
materials mentioned above. 

The effect of these poisons has been described in 
Chapter XXIX, Philosophy of Natural Therapeutics, 
and in Part II of this volume. 

Young peas and beans, however, as long as they 
are in the pulpy, juicy stage, are low in proteid and 
starchy materials, but rich in sugar and the positive 
alkaline mineral elements. As the ripening process con¬ 
tinues, a great chemical change takes place—a consider¬ 
able percentage of the mineral elements recede into the 
leaves and stalks of the plant, while the seed greatly 
increases in protein and starchy elements. Therefore, 
sweet, young, juicy peas and beans belong to Group V 


Roasts, Croquettes and Stews 247 

(mineral group), while when ripe and hardened they 
belong to Groups I (starches) and IV (proteids). 

In view of the fact that the pulses and cereals possess 
about three times the amount of nourishing materials 
as meat, the popular belief in the extraordinary nourish¬ 
ing qualities of meat seems pure superstition. 

As stated before, the danger in the cereals and 
leguminous foods lies in their being too rich in the 
proteid and starchy elements. This becomes more ap¬ 
parent when we compare these food classes with our 
standard food—milk. We find that milk, which nature 
provides as food for the newborn and grown animal, 
contains only 4 percent of proteid and 5 percent of 
sugar, while the pulses contain about 25 percent of 
proteid and 50 to 54 percent of starches. Yet we 
would expect that the young and growing animal and 
human bodies need much more of the cell and tissue 
building proteid than the full grown and completed 
adult body. The food of the calf after weaning, in 
natural surroundings, consists wholly of green vegeta¬ 
tion. 

On account of their great richness in the negative, 
acid forming proteid and starchy materials, the pulses 
and cereals must always be combined with the foods 
of the fifth (mineral) group, which are low in proteids 
and starches and run comparatively high in the posi¬ 
tive mineral elements that neutralize and eliminate the 
poisonous acids and alkaloids produced by the negative 
acid forming foods. 

Do not use vinegar with the pulses; always use lemon 
juice when an acid flavor is desired. The latter is rich 
in the positive mineral elements, while vinegar is en¬ 
tirely devoid of them, and being a strong antiseptic it 
retards the digestion of the already heavy pulses. 


248 


Vegetarian Cook Book 


Nuts 

Nuts are the richest of all foods. They contain only 
about 5 percent •water, while the highly priced meats 
contain from 70 to 75 percent water. Nuts contain 
about 17 percent of proteid, many times more than 
Nature’s standard in the milk (4 percent), and in addi¬ 
tion to this from 50 to 75 percent of fat. For these 
reasons nuts should be used sparingly only, and always 
in connection with foods of the fifth group. 

Considering the great richness of the nuts in pro- 
teids and fats, it is no wonder that people complain 
about “nuts not agreeing with them,” especially when 
a large amount of them is eaten after a heavy meal of 
meats and other foods. In the natural diet, nuts, pulses 
and cereals are used in place of meat, not with meat. 

The cocoanut differs from other nuts in that it con¬ 
tains less fats and proteids and more organic salts. 
The meat of the cocoanut, together with its milk, comes 
nearer to the chemical composition of human milk than 
any food product in existence. 

Some vegetarians allow peanuts a prominent place in 
their diet. But this is a mistake, since peanuts con¬ 
tain a higher percentage of proteid (33 percent) than 
almost any other article of food, and also considerable 
xanthins, which have the same deleterious effects upon 
the system as an excess of uric acid. 

Pignolia or pine nuts, though very rich in proteids 
and fats, seem to be more easily digested than most 
other nuts. We have always found them a most valu¬ 
able food for people with weak digestion. 

A generous quantity of popcorn eaten with black 
walnuts or butternuts balances the large amount of fat 
in these nuts and so tends to prevent digestive trouble. 


Roasts, Croquettes and Stews 


249 


668 . 


Unfired Nut Loaf 

Groups F P—St M S 


1 cup ground almonds, 2 tablespoons each English 
walnuts and rolled oats, pounded together. Mix all, 
moisten with sweet milk or cream, season with celery 
salt and a little paprika; pack into a mold and place 
in the refrigerator for one hour. Turn out, garnish 
with sprigs of parsley, and serve with slices of lemon. 

669. Vegetable Roast 


Groups M S St F P 


Pare and cut into large dice equal parts of carrots, 
turnips, parsnips and German celery roots, enough to 
make 2 quarts, and cook until tender. Chop fine, mix 
with 1 large Spanish onion and a handful of minced 
parsley. Add 1 cup whole wheat bread or cracker 
crumbs, 1 cup green peas, fresh or canned, 2 well beaten 
eggs, V 2 cup cream and seasoning to taste. Bake in a 
well buttered pan until nicely browned. Serve hot with 
tomato sauce. 

670. Corn Roast 


Groups S F P M St 


1 pint sweet corn, scraped from the cob, 2 eggs, y 2 
cup bread or cracker crumbs, y 2 cup cream, and season¬ 
ing. Stir together and bake in a buttered pan until 
brown. 


Corn and Nut Roast 


671. 


Groups F P S M St 

2 cups grated corn, 1 cup ground nuts, 1 cup bread 
or cracker crumbs, 2 eggs, y 2 cup cream and 1 small 

1 



250 


Veoetarian Cook Book 


onion, minced; season, mix well, shape into loaves and 
bake. 

672. Corn and Nut Loaf, Steamed 

Groups F P S St—M 

Mix 2 cups grated corn with 1 cup bread crumbs, 
y 2 cup chopped English walnuts, 1 cup milk, 2 well 
beaten eggs, and seasoning; steam until it becomes 
firm, turn out on a hot dish and brush over with 
beaten egg, cover with bread crumbs, and set in the 
oven to brown; serve with any sauce preferred. 

673. Sanitarium Roast 

Groups St P F M—S 

Soak 1 quart of lima beans over night; cover with 
cold water and let cook until almost soft; grind fine 
with 1 cup walnuts, then add about 6 chopped toma¬ 
toes, 14 cup olive oil, and seasoning to taste. Shape 
into loaves and bake in a well buttered baking pan 
about forty minutes, then brown. Baste frequently 
with equal parts lemon juice and melted butter. Serve 
hot, garnished with onion rings. 

674. Jambalaya 

Groups M St P—F 

Into a buttered baking dish put 1 cup of unpolished 
rice, 2 onions, 2 red sweet peppers, chopped fine; 1 
quart tomatoes and 1 cup mushrooms, cut into dice; 
mix well, and season with salt and a little mace. Put 
bits of butter on top, pour 1 pint of water over the 
whole, and bake slowly about two hours, adding a 
little hot water from time to time, as required. 



Roasts, Croquettes and Stews 251 

675. Lentil Souffle 

Groups St P—M 

Make a thick lentil puree; to 1 cup of puree add the 
stiffly beaten whites of 2 eggs; bake in a moderate oven 
about half an hour; serve at once. 

676. Mexican Chili 

Groups St P M—F 

Soak 1 pint of Mexican beans over night; put on to 
cook with sufficient cold water to cover. When about 
half done add 2 green peppers, chopped fine, 2 Spanish 
onions, and 6 large tomatoes. Cook slowly until ten¬ 
der; salt and add a generous piece of butter. 

677. Hungarian Barley 

Groups St P M S F 

Wash 2 cups barley, pour boiling water over, and 
soak over night; put on to cook with 1 Spanish onion, 
cut in dice, 2 carrots, 1 can savory protose, 1 sweet 
pepper, and 3 or 4 tomatoes, cut fine; cook until ten¬ 
der, and serve with brown butter or tomato sauce. 

67*8. Rice Roast 

Groups St M F P 

Mix 2 cups cold cooked rice, 2 tomatoes and 1 
onion, chopped fine, 1 cup raw peanut meal and a little 
salt, form into loaf, and bake about forty minutes. 
Baste occasionally with equal parts hot water and 
melted butter. Serve with any suitable sauce. 



252 


Vegetarian Cook Book 


679. Risotto 

Groups St F P M 

To % pound of butter add 1 chopped onion; cook 
until the onion is a yellow color; add 1 quart of Chinese 
rice (recipe 612), and stir until thoroughly mixed; add 
y 2 cup of grated cheese and a little nutmeg; put into a 
buttered baking dish and almost cover with well sea¬ 
soned soup stock. Bake about twenty minutes. 


680. Mock Veal Roast 

Groups St F P—8 M 

Soak 1 cup lentils and 1 cup lima beans over night; 
drain, and boil until tender; drain again and run 
through a vegetable grinder with 1 cup shelled pea¬ 
nuts; mix with 2 tablespoons melted butter, 1 cup 
bread crumbs, 2 eggs, salt, and sufficient milk to make 
the right consistency. Shape into a loaf and bake in 
a moderate oven, basting frequently with melted butter. 


681. Muk Lou Beh 

Groups F P St S M 

Chop y 2 pound of nuts rather fine; put into a fry¬ 
ing pan with 2 tablespoons melted butter; let cook 
a few minutes, then turn into a buttered baking dish; 
cover with cooked and sliced eggplant and sprinkle 
with salt, minced onion and parsley; then put a layer 
of cooked rice, and so on, until the dish is filled; cover 
with well seasoned vegetable stock; bake in a mod¬ 
erate oven. 


253 


Roasts, Croquettes and Stews 

682. Nut Roll 

Groups St F P S M 

Boil 6 good sized potatoes, then peel and grate them; 
add 3 dozen rolled crackers, iy 2 cups nuts, 1 large 
onion chopped, and a little sage; make a hollow in 
the center, then pour in 4 well beaten eggs, 2 table¬ 
spoons oil and a little salt. Mix thoroughly, then mold 
into a roll and place in a buttered baking pan; bake 
in a moderate oven for one hour; baste with melted 
butter and lemon juice. 

683. Nut and Cheese Roast 

Groups F P St S M 

Chop 1 onion fine, cook a few minutes in a table¬ 
spoon of melted butter; add a little water, mix with 1 
cup bread crumbs, 1 cup grated cheese, and 1 cup 
chopped English walnuts; add the juice of 1 lemon, 
2 eggs well beaten; season to taste, and add more 
bread crumbs if necessary; turn into a buttered bak¬ 
ing dish and bake in a moderate oven. Serve with 
white sauce. 

684. Nut Loaf 

Groups F P St—F S 

Put through a vegetable grinder sufficient nut meats 
to measure 1 y 2 cups—almonds, English walnuts, hazel 
and hickory nuts may be used, also butternuts and 
black walnuts, but these should be used sparingly be¬ 
cause of their pronounced flavor; add to the chopped 
nuts, 1 pint stale bread crumbs, salt, and 1 teaspoon of 
any kind of sweet herbs. Mix well and add suffi¬ 
cient boiling water to moisten; cover closely and let 



254 


Vegetarian Cook Book 


stand for ten minutes to swell, then add another cup 
of hot water and turn into a well greased loaf pan. 
Bake for one hour in a moderate oven and serve hot 
with brown or tomato sauce. This dish may also be 
served cold, sliced, with mayonnaise dressing. 

665. Nut Loaf with Rice 

Groups St F P—S M 

Mix together 2 cups cooked rice and 1 cup ground 
nut meats; add 2 cups milk and a little salt. Fill a 
shallow baking pan, sprinkle with fine bread crumbs 
and grated cheese and bake about thirty minutes. 
Serve with any preferred sauce. 

686. Macaroni Loaf, Steamed 

Groups P St F—M 

Cook % pound macaroni in boiling water thirty min¬ 
utes; drain and chop fine; add 1 can savory protose, 
broken into small pieces, 1 egg, seasoning, and 1 cup 
good white sauce. Put into a buttered mold and steam 
two hours. Serve with tomato sauce. 

687. Vegetable Turkey 

Groups F P St M S 

2 cups each of mixed nuts, chopped or ground, and 
coarse whole wheat bread crumbs, add 1 cup cream, 2 
eggs, salt, paprika and powdered sage. Mix well, shape 
into a loaf somewhat resembling a dressed turkey. 
Place in a baking pan, surround with pared and quar¬ 
tered potatoes, and roast about thirty minutes until 
the potatoes are tender and the loaf nicely browned. 
Baste with equal parts hot water and melted butter. 
Transfer carefully to a heated platter, garnish with 


Roasts, Croquettes and Stews 255 

parsley and sections of lemon. Serve in a border of 
the roasted potatoes, with brown gravy and cranberry 
sauce. 

688. Chestnut Pie 

Groups F P St—M 

Heat 2 onions, chopped fine, in butter until lightly 
browned; mix with blanched chestnuts, cut in halves 
and previously cooked in water enough to cover until 
soft. Season to taste, pour into a buttered baking dish 
lined with mashed potatoes, cover with a layer of pota¬ 
toes, heat thoroughly in the oven, letting the top crust 
get nicely browned. 

This dish is delicious if served with cranberry sauce. 

689. Chestnut Roast (1) 

Groups F P St 

Steam 1 pound blanched chestnuts until nearly ten¬ 
der ; run through a vegetable grinder with 1 cup 
English walnut meats, 1 cup cooked lentils, 1 Spanish 
onion and a little parsley. Add 4 well beaten eggs, 1 
cup cream, salt to taste, and enough cracker crumbs to 
make the mixture stiff enough for molding. Form 
1 or more loaves and bake about forty minutes. Baste 
occasionally with equal parts melted butter and lemon 
juice. Serve garnished with parsley and slices of 
lemon. 

690. Chestnut Roast (2) 

Groups F P St—S M 

Boil 1 pint of chestnuts; remove the shells, add a 
little salt, then grind with 1 turnip, 1 carrot, 2 boiled 



256 


Vegetarian Cook Book 


potatoes, 2 stalks celery, 2 sweet peppers and 1 onion; 

add 3 well beaten eggs, 4 tablespoons melted butter 
and a little cream; if too soft, add cracker crumbs; 
shape into a loaf and bake; serve with brown gravy. 

691. Cheese Loaf 

Groups F P St—S 

Grate pound of cheese; mix the contents of 1 can 
of savory protose with 1 pint coarse bread crumbs; 
put a layer of this mixture into a well buttered baking 
dish, sprinkle thickly with cheese, add another layer 
of the crumb mixture, more cheese, and so on until the 
dish is filled. Dust lightly with salt and a little red 
pepper, add 1 pint of milk, and let stand five minutes; 
bake in a moderate oven about twenty minutes. Run 
a knife blade around the edge of the pan, invert the 
loaf on a heated platter, garnish with sprigs of parsley, 
and serve with tomato sauce. 

CROQUETTES 
General Directions 

In mixing the ingredients given in the following 
recipes have the mass firm enough to hold together, 
but not compact. The croquettes should be handled as 
little as possible in shaping. Large spoons may be 
used for this purpose. In order to provide a firm and 
well browned outer crust, the croquettes should be 
rolled first in sifted bread or cracker crumbs, then in 
beaten egg, then again in crumbs. These crumbs should 
preferably be from whole grain bread, which may be 
toasted brown and hard in the oven before rolling or 
grinding. 


Roasts, Croquettes and Stews 257 

Baking Better than Frying 

The usual method of preparing croquettes by drop¬ 
ping into boiling oil or frying in a small quantity of 
fat in a skillet or pan usually makes the food soggy, 
indigestible and unpalatable. Even when the frying is 
done most carefully so that a minimum of oil is soaked 
in the greasy crust, the complexity of the mixture 
renders the croquette unwholesome and difficult of 
digestion for most people. The best way to cook cro¬ 
quettes or foods that are commonly fried is to bake or 
roast them. They are just as palatable and far more 
wholesome. 

Place the croquettes on a hot, buttered or oiled grid¬ 
iron, baking pan or dish and bake in a very hot oven for 
about fifteen minutes until nicely browned. If they do 
not brown well on top they may be turned. 

692. Vegetable Croquettes 

Groups M S—P F St 

Cook equal amounts of young green peas, tender 
beans, cauliflower, carrots, parsnips and cabbage in a 
very little water (only enough to prevent burning), 
about fifteen minutes; then drain, chop fine and add 
1 grated onion, and enough bread crumbs to hold the 
mixture together. Make into croquettes, bake in hot 
oven for fifteen or twenty minutes. 

693. Virginia Patties 

Groups M F P St 

Chop 2 apples and 1 small onion fine, add 1 egg, V 2 
cup bread crumbs, and seasoning. Mix well, form into 
patties, and brown in oven. 



258 


Vegetarian Cook Book 


694. ‘‘Better than Meat” Croquettes 

Groups St F P—M 

Soak over night 1 cup dried peas and 1 pint lentils. 
Cook slowly until tender, but not mushy; drain; when 
cold run through a vegetable grinder with 1 onion and 
a small bunch of parsley. Mix well with 1 cup bread 
crumbs, 2 eggs, 4 tablespoons cream, seasoning to taste. 
If desired, add a little sage or savory. Shape into 
croquettes and brown in the oven. 

695. Lentil Croquettes (1) 

Groups St P M—F 

Run cooked lentils through a vegetable grinder; add 
1 chopped Spanish onion, y 2 grated nutmeg, y 2 cup 
cream, salt, 2 eggs, and cracker crumbs to make the 
right consistency; shape into croquettes and brown in 
oven. 

696. Cannon Cracker Croquettes 

Groups S M St F P 

To 1 pint of grated raw carrots add 6 crackers, 
rolled fine, 1 tablespoon melted butter, 2 eggs, 1 table¬ 
spoon flour, and seasoning to taste; shape into rolls 
about the size of cannon crackers, roll in beaten egg 
and whole wheat bread crumbs and brown in oven. 
"When ready to serve insert a root fibre from radishes 
or celery in end of each, to represent the fuse. Serve on 
lettuce with slices of lemon. 

697. Jambalaya Croquettes 

Groups St M F—P 

2 cups boiled rice, 2 onions chopped fine, the pulp 
of 4 tomatoes; season, add melted butter and 2 well 


Roasts, Croquettes and Stews 259 

beaten eggs; mix well and let cool; shape into cro¬ 
quettes, dip in beaten egg and cracker crumbs, and 
brown in oven. Serve with prunes. 

698. Eggplant Croquettes 

Groups St F P—M S 

Boil 2 eggplants until tender, drain and peel while 
hot; mash, and add 2 tablespoons of butter, y 2 cup 
bread crumbs, 2 well beaten eggs, and seasoning; cool 
and form into croquettes; dip in cracker crumbs and 
brown in oven. 

699. Macaroni and Eggplant Croquettes 

Groups St F P M—S 

Cook 1 quart of macaroni in slightly salted boiling 
water about thirty minutes; drain; when cold run . 
through a vegetable grinder with the same quantity 
of raw eggplant. Add 3 or 4 eggs, and enough bread 
crumbs to hold the mixture together. Shape, roll in 
flour or sifted bread crumbs and brown in oven. Serve 
with Sauce Hollandaise. 

700. Vegetarian Croquettes 

Groups F St P—S M 

Blend 2 tablespoons butter with 2 of flour; have 
ready y 2 cup scalded milk, stir in the creamed butter 
and flour, and cook until smooth and creamy, then add 
the beaten yolks of 2 eggs, 1 y 2 to 2 cups cold macaroni, 
minced fine, y 2 cup ground roasted peanuts, and sea¬ 
soning to taste. Mix thoroughly and turn out on 
shallow dishes to cool; when cold, shape, roll in bread 
crumbs, and brown in oven; serve with tomato sauce. 

Vol. 3—19. 



260 


Vegetarian Cook Book 


701. Parsnip and Walnut Croquettes 

Groups F P St—S M 

Peel and steam 6 parsnips until tender; when cool, 
press through a colander; add 1 cup of chopped wal¬ 
nuts, 1/2 cup cream, 2 eggs and seasoning. Form into 
croquettes and brown in oven. Serve with any pre¬ 
ferred sauce. 

702. Vegetarian Sausages 

Groups St P F—M 

Cook fresh lima or navy beans. When soft, mash 
through a colander, add a generous piece of butter, 
seasoning, and a little powdered sage. Shape into 
small sausages, dip first in beaten egg, then in corn 
meal or sifted bread crumbs. Brown on all sides in 
oven. Serve on lettuce leaves, with any preferred sauce. 

703. Barley Sausage 

Groups St P F—M 

To 1 quart of cooked barley add 2 well beaten eggs, 
4 tablespoons melted butter, 1 grated Spanish onion, 
a little sage or savory and salt to taste. Shape into 
small sausages and brown. Serve with tomato or brown 
sauce. 

704. Yellow Pea Cutlets with Mint Sauce 

Groups St P F M—S 

Soak 1 pint of yellow peas over night; cook until 
tender but not mushy, with just enough water to cover, 
then mash through a colander. Add 1 grated onion, 
2 eggs, seasoning, 2 tablespoons horseradish and enough 
bread crumbs to make a fairly stiff dough. Shape 


Roasts, Croquettes and Stews 261 

into cutlets and keep on ice for an hour, then roll in 
beaten egg and cracker crumbs and brown in oven. 

For Mint Sauce see recipe 563. 

705. Lentil and Mushroom Cutlets 

Groups P St F 

To 1 quart cooked and mashed lentils add 1 cup 
each of fresh mushrooms and bread crumbs, y 2 cup 
chopped walnuts, and 2 eggs, well beaten. Season to 
taste. Shape into cutlets, roll in beaten egg and sifted 
bread crumbs and brown in oven. Serve garnished 
with lettuce leaves and a spoonful of jelly, or any pre¬ 
ferred sauce. 

706. Mock Whitefish Cutlets 

Groups St F P—S M 

Boil 4 ounces of ground rice in 1 pint of milk, stirring 
constantly until it thickens, which will take only a few 
minutes. Add 2 tablespoons grated cheese, butter and 
seasoning to taste; spread the mixture about half an 
inch thick on a platter to cool; this can be done the 
day before. Cut into shapes like cutlets, roll in sifted 
zweiback crumbs, and brown in oven. Garnish with 
sprigs of parsley, and serve with melted butter. 

707. Chestnut Croquettes 

Groups F P—M 

Shell large chestnuts, boil, remove the brown skin, 
then put through a vegetable grinder; to 1 quart 
ground chestnuts add 4 tablespoons butter, 2 eggs, 
salt, and a few drops of lemon juice. Shape into cro¬ 
quettes, and brown in oven. 


262 


Vegetarian Cook Book 


708. Chestnut Rolls 

Groups F P St—M 

1 cup cooked and mashed chestnuts, 2 eggs, 1 table¬ 
spoon minced onion, y 2 CU P bread crumbs, y 2 cup 
cream and seasoning. Shape into rolls and brown. 
Serve with tomato sauce. 

709. Nut Croquettes 

Groups F P St—M S 

Mix well 1 cup of chopped nuts (English walnuts, 
filberts, almonds or Brazil nuts), 1 cup whole 
wheat bread crumbs soaked in y 2 cup of milk, 1 egg, 
and seasoning to taste. Shape into croquettes, roll in 
beaten egg and bread crumbs, and brown in oven. 


710. Nut and Celery Croquettes 

Groups F P St M S 

1 pint ground nuts, 2 pints minced celery, 1 cup 
grated carrots; add 2 cups bread crumbs, y 2 cup flour, 
2 tablespoons melted butter, 2 eggs, and seasoning; 
mix well, form into croquettes, brown in oven and serve 
with cream sauce. 

711. Rice and Sultana Raisin Croquettes 

Groups F S St M P 

Wash thoroughly 1 cup sultana raisins, pick off the 
stems, cook with 1 cup of blanched rice in 3 cups of 
milk until the rice is soft (about thirty minutes), add¬ 
ing more milk if necessary. When done, add 1 level 
teaspoon of salt. Take from the fire, mix well with the 


Roasts, Croquettes and Stews 


263 


beaten yolks of 2 eggs and % cup each of butter and 
sugar. If too thin to shape into croquettes, add cold 
boiled rice or sifted bread crumbs. Set aside to cool, 
then form into croquettes or balls, and proceed accord¬ 
ing to general directions given on pages 256 and 257. 

Rice is blanched by pouring boiling water over, then 
draining. 

712. Rice Fritters 

Groups St F P—M S 

Boil 1 cup of rice in slightly salted water about fif¬ 
teen minutes, drain off the water (unless it has been 
absorbed); add 2 cups milk, and cook in a double boiler 
until the rice is very soft. Add 2 well beaten eggs, 2 
tablespoons butter, and 1 tablespoon grated onion. If 
necessary, thicken with bread crumbs. Put large spoon¬ 
fuls on a well greased baking dish and brown in oven. 
Serve with tomato sauce. 

713. Piquant Baked Bean Croquettes 

Groups St P M—F 

Press enough baked kidney or navy beans through 
a colander to make 1 quart. Add 2 tablespoons olive 
oil or melted butter, salt, 1 chopped sweet pepper, and, 
if desired, a little sage or thyme. Place 2 tablespoons 
of this mixture on a platter or board covered with 
sifted bread crumbs, make a depression in the center 
of each, fill with 1 teaspoon of whole baked beans and 
a few drops of tomato sauce, cover with another table¬ 
spoon of the mixture, shape into croquettes, and pro¬ 
ceed according to general directions given on pages 
256 and 257. 


264 


Vegetarian Cook Book 


714. Baked Bean Croquettes 

Groups P F St 

Press 1 quart of baked beans through a vegetable 
grinder; mix with Vi CU P melted butter, 2 well beaten 
eggs, and a little chopped parsley; shape into cro¬ 
quettes, roll in yellow corn meal, brown in oven and 
serve with cream sauce. 

715. Rice and Nut Rarebit 

Groups F P St S—M 

Melt 2 tablespoons of butter; add 2 tablespoons flour 
and 2 cups milk; stir constantly; when smooth and 
creamy add 1 cup grated cheese; stir until it is melted; 
add 1 cup of cooked rice, Vi cup chopped nut meats, 
and seasoning; serve on hot buttered toast. 

716. Lentil Croquettes (2) 

Groups St P F—M 

4 cups cooked lentils, pressed through a colander, 2 
eggs, 1 cup bread crumbs, 1 cup onion sauce (recipe 
553). Mix well, season to taste, shape into croquettes 
and brown in oven. Serve with sauce. 

717. Nut Scrapple 

Groups St F P S 

Stir 1 cup corn meal, Vi cup hominy meal, and a 
little salt, into a double boiler containing about 1 quart 
boiling water; stir constantly at first, and cook until 
thoroughly done, at least one hour; then add 1 cup 
nuts chopped fine; turn into a buttered pan, set aside 
to cool; slice into suitable pieces and brown in oven. 



Roasts, Croquettes and Stews 


265 


718. Rice Croquettes with Cheese Sauce 

Groups St F P—M S 

Put 1 cup washed rice into 1 pint of boiling water; 
cook until tender, then add 1 pint boiling milk, 2 table¬ 
spoons chopped pimiento, salt to taste, and y 2 cup 
chopped nuts. Shape into croquettes, dip in crumbs 
and brown in oven. Serve with cheese sauce made as 
follows: 

Melt y 2 cup butter; add 4 tablespoons flour, and stir 
until well blended; then add as much hot milk as de¬ 
sired. Bring to boiling point, add 1 cup grated cheese, 
season and serve. 

719. Rice Croquettes (1) 

Groups St F P—S M 

3 cups boiled rice, 3 eggs, % cup milk, a heaping 
teaspoon butter, and a few cracker crumbs; season to 
taste, mix well, mold into croquettes, dip in cracker 
crumbs, then in beaten eggs, again in cracker crumbs 
and brown on buttered or oiled pan in oven. 

720. Rice Croquettes (2) 

Groups St F P M 

Mix in the order given: 2 cups cold boiled rice, 2 
tablespoons milk, 2 eggs, 1 dessertspoon butter, and a 
little chopped parsley. Shape into croquettes, roll in 
beaten egg and bread crumbs and brown in oven. 

721. Sweet Potato Croquettes 

Groups S St F—M P 

Mash boiled or baked sweet potatoes, season, add 
melted butter and a little cream; form small, round 



266 


Vegetarian Cook Book 


or cylindrical croquettes and brown in an oiled pan or 
baking dish in oven. Chopped English walnuts may 
be added. 

722. Sweet Potato and Nut Scrapple 

Groups St P F 

2 cups mashed sweet potatoes mixed while hot with 
1 cup finely chopped or ground nut meats, 1 beaten 
egg, 2 tablespoons melted butter, seasoning to taste. 
Press into a square tin; when cold cut into % inch 
slices, dip in beaten egg and bread crumbs and brown 
in the oven. 





SANDWICHES 


Key to reference letters: St, starches; S, sugars; F, fats; 
P, proteids; M, mineral elements. 

In making sandwiches, the whole grain bread is al¬ 
ways preferable. It should be evenly and thinly sliced, 
and fresh, sweet butter used. Care should be taken not 
only to make good food combinations, but to make 
them appeal to the eye as well. Lettuce, watercress, 
tender Swiss chard or spinach leaves are welcome addi¬ 
tions to most combinations. 

723. Celery Sandwiches 

Groups St P M 

Finely cut celery, with or without lettuce, makes a 
nice sandwich. 

724. Combination Salad Sandwiches 

Groups M St P F 

On each slice of bread place a lettuce leaf, 1 slice 
tomato, several slices of cucumber, and, if desired, a 
little minced onion; add a layer of mayonnaise dress¬ 
ing. 

Boston brown bread is excellent for this sandwich. 

725. Swiss Chard or Spinach Sandwiches 

Groups St M P F 

Tender Swiss chard or spinach leaves placed between 
thin, well buttered slices of whole grain bread makes 
appetizing sandwiches. Chopped or sliced onion may 
be added. 

237 


268 


Vegetarian Cook Book 


726. Cucumber and Olive Sandwiches 

Groups St F P M 

Sliced cucumbers, with chopped olives and mayon¬ 
naise dressing make a delicious sandwuch. 

727. Lettuce with Mayonnaise 

Groups St P F M 

Fresh, crisp lettuce, shredded, with mayonnaise dress¬ 
ing, either with or without chopped onion or chopped 
nuts, makes a very acceptable sandwich. 

728. Mosaic Sandwiches 

Groups St P F— M 

Cut an equal number of slices of good brown and 
white bread; butter each slice well, and pile alter¬ 
nately, first brown, then white; wrap in a damp napkin 
until ready to serve, then slice across, in thin slices. 

729. Onion Sandwiches (1) 

Groups St P M F 

Finely chopped onions with mayonnaise, on lettuce, 

make nice sandwiches. 

730. Onion Sandwiches (2) 

Groups M— F P 

Equal parts chopped onions and green peppers, 
with a few chopped nuts added, makes a piquant sand¬ 
wich filling. 

731. Watercress Sandwiches 

Groups St P M 

Watercress between buttered slices of Boston brown 
bread makes a piquant sandwich. 


269 


Sandwiches 

732. Date Marmalade Sandwiches 

Groups St P S M 

Soak fine dates in lukewarm water; stone, grind or 
chop fine, and spread between wafers, Ry-Krisp or 
whole wheat bread. 

733. Fresh Fruit Sandwiches 

Groups St P M S 

Crushed fresh fruit— strawberries, red raspberries, 
blackberries or peaches, sweetened to taste, make de¬ 
licious sandwiches for immediate serving. 

734. Apple Sauce Sandwiches 

Groups St P M F S 

Thick apple sauce, with whipped cream, makes a 
nice sweet sandwich for immediate serving. 

735. Banana Sandwiches 

Groups S St F—M P 

Slice ripe bananas lengthwise, spread with mayon¬ 
naise dressing, and sprinkle with chopped nuts, if de¬ 
sired. A few drops of lemon juice is an improvement. 
Serve with lettuce. 

736. Cocoanut Sandwiches 

Groups St P S M—F 

One cupful of freshly grated cocoanut, y 2 cupful of 
nuts ground fine, 1 teaspoon lemon juice, 2 teaspoons 
brown sugar or 1 of honey and 3 tablespoons of thick 
cream worked in. Spread this between whole wheat 
bread and butter. 


270 


Vegetarian Cook Book 


737. Fig Paste for Sandwiches 

Groups St S M—F 

% of a pound of figs cut into small pieces, % of a 
pound of brown sugar, *4 of a pound of seeded raisins, 
1 cupful of water and the juice of % lemon. Stew on 
the back of the stove until very soft, remove and let 
cool. Use for sandwich or cake filling. Chopped nuts 
may be added. 


738. Dried Fruit Sandwiches 

Groups St P S M—F 

1 cup each of raisins, dates, figs, prunes, dry or 
soaked, and k cup nut meats, ground or chopped fine, 
make a fine sandwich filling. If too dry to spread 
well, moisten with prune juice or lemon juice. 


739. Jam or Marmalade Sandwiches 

Groups St P S M 

Any preferred jam or marmalade, preferably quince, 
orange or grapefruit makes delicious sandwich filling. 


740. Nut Sandwiches (1) 

Groups St P F—M 

Shelled nuts—almonds, pecans, filberts, black or 
English walnuts, hickory nuts, peanuts, either alone 
or in combination—may be ground or chopped, and 
mayonnaise dressing or plain or whipped cream added, 
with a pinch of salt. 


Sandwiches 271 

741. Nut Sandwiches (2) 

Groups St P F—M S 

Ground nuts and dates, or ground nuts and cottage 
cheese, are good combinations for sandwich fillings. 

For the nut and date combination, use 1 cup stoned 
and chopped dates to y 2 cup chopped nut meats. If 
too dry to spread well, add a little sweet cream. 

742. Peanut Butter Sandwiches 

Groups St P F—M S 

Sandwiches with filling of plain peanut butter, 
thinned with cream, milk or water, and a pinch of salt, 
are easy to prepare. Lettuce, cress or chard improve 
them. Or the peanut butter may be well spread with 
a layer of whole raisins, or ground or chopped raisins 
and nuts, lettuce, cress or chard. 

Or the peanut butter may be spread with marmalade. 

743. Nut Butter 

Groups P F—M St S 

Run 4 ounces (*8 heaping tablespoons) of pignolia or 
peanuts through a very fine grinder and work into 
the consistency of butter with 4 tablespoons of water 
or lemon juice. 

744. Piquant Sandwiches 

Groups St P F M 

2 cups mixed nuts, 2 onions, 1 cup olives, chopped 
fine; mix with mayonnaise dressing. 


272 


Vegetarian Cook Book 


745. Individual Club Sandwich 

Groups P St F—M 

For each sandwich required, brown 1 slice whole 
wheat bread on hot buttered or oiled pan in oven; 
place on bed of shredded lettuce; cover with savory 
protose, put a slice of tomato on top, then a spoonful 
of mayonnaise, sprinkle with finely cut celery and wal¬ 
nuts, and garnish with pimiento olives. 

746. Mushroom Sandwiches 

Groups St P F—M 

Cut mushrooms in small pieces, cook in butter until 
tender; add seasoning, a little lemon juice and grated 
nutmeg; let cool, then spread on buttered bread. 

747. Russian Sandwiches 

Groups St P F—M 

Chop ripe olives fine, moisten with mayonnaise and 
add a little onion juice; to 1 cup olives add 2 hard 
boiled eggs, chopped fine; spread between well buttered 
slices of whole grain bread. 

748. Egg Sandwiches 

Groups P St F M 

Minced hard boiled eggs, seasoned, and moistened 
with mayonnaise, on lettuce are delicious. Minced 
onion and parsley may be added with good results. 

749. Deviled Egg Sandwiches 

Groups St P F M 

After making deviled eggs there is always some of 
the filling left. Spread this on lettuce leaves, between 


Sandwiches 273 

thin slices of buttered bread. Add a little mayonnaise 
if desired. 

750. Baked Bean Sandwiches 

Groups St P M 

Mash y 2 cup baked beans through a colander; add 
1 teaspoon each of minced celery and parsley, y 2 tea¬ 
spoon onion juice, 1 tablespoon horseradish or ketchup. 

CHEESE SANDWICHES 

Cheese of any preferred kind makes good sand¬ 
wiches, either alone or in combination with other in¬ 
gredients. The addition of lettuce or cress not only 
adds to its value, but makes sandwiches daintier in 
appearance. 

Cream, Neufchatel or cottage cheese may be mashed 
and various ingredients added for variety. 

American cheese should be grated for sandwiches; 

• Swiss cheese thinly sliced. 

751. Cheese Sandwiches (1) 

Groups St P F M 

Cream or Neufchatel cheese, minced sweet pepper 
and green onion, a pinch of salt and a dash of Cayenne. 

752. Cheese Sandwiches (2) 

Groups St P F M 

Cream or Neufchatel cheese, with minced onion and 
chopped nuts is delicious. A little minced parsley 
or sweet pepper may be added if desired. 


274 Vegetarian Cook Book 

753 . Dream Sandwiches 

Groups P F St M 

Butter thin slices of whole wheat bread, cover with 
a thick layer of grated American cheese, sprinkle with 
paprika, and brown in oven. Serve at once. 

754. Mayonnaise Cheese Sandwiches 

Groups St P F—M 

Slice 1 pound American cheese, put in double boiler; 
steam until it melts; add 4 tablespoons of mayonnaise; 
stir well into cheese; cut 1 small can pimientos into 
bits and add. Let cool before using. 

755. Cottage Cheese Sandwiches 

Groups St P F S—M 

A layer of cottage cheese, with lettuce, Swiss chard, 
cress, or spinach leaves is a good combination. Chopped 
raisins, figs or dates, or nuts may be added. 

756. Cheese and Pimiento Sandwiches 

Groups St P F—M 

To 1 cream cheese add 1 pimiento; mash with a 
silver fork; add a little sweet cream, and, if desired, 
a dash of Cayenne. 

757. Boston Rarebit Sandwiches 

Groups F P St—M 

Grate 1 pound cheese (blue label), put into a sauce¬ 
pan with 4 tablespoons butter; as the cheese softens 
add salt; keep stirring constantly; when well mixed, 
add CU P cream; stir until smooth, then add 2 well 


Sandwiches 


275. 


beaten eggs, stir hard for a moment, then remove from 
the fire; a little more cream may be added to make it of 
good consistency. Serve on buttered toast. 

758. Mock Crab Sandwiches 

Groups St P F M 

Cream 2 tablespoons butter ; add ^4 teaspoon paprika* 
1 teaspoon lemon juice, 1 teaspoon chopped ripe olives * 
% cup grated cheese ; mix well together. 


Vol. 3—20. 


BEVERAGES 


Key to reference letters: St, starches; S, sugars; F, fata; 
P, proteids; M, mineral elements. 


759. Barley Water or Extract (1) 

Groups M St 

Take clean grain as it comes from the field, crush it 
in a hand grain mill or a new coffee mill, take three 
tablespoons of the crushed grain to one pint of cold 
water, and boil on the stove for one hour; or in the 
fireless cooker for two or three hours, in which case use 
a little more water at the start. While the gruel is 
boiling, add enough water to allow for evaporation 
and absorption. When thoroughly cooked, strain the 
gruel through a fine cloth or sieve. 

Prepare extracts of oats and wheat in same manner. 

760. Lemonade 

Groups M S 

Juice of 4 lemons, 2 tablespoons honey or brown 
sugar, 1 quart of water. Serve cold. 

761. Orange Lemonade 

Groups M S 

Juice of 2 lemons and 2 oranges, 2 tablespoons brown 
sugar or honey, 1 quart water. Serve cold. 

276 


Beverages 


277 


762. Cherry Juice 

Groups M S 

Remove stems from sour cherries, wash, then follow 
general directions for making grape juice, first crush- 
ing some of the cherry pits. (See recipe 777.) 

Currants, elderberries, strawberries, raspberries, 
blackberries, blueberries or huckleberries may be pre¬ 
pared in the same manner. 

763. Fruit Beverage 

Groups M S 

Crush 1 quart strawberries; add juice of 2 lemons 
and 1 orange, 3 pints water and V 2 cup sugar. Chill 
and serve. 

764. Fruit Cocktail (1) 

Groups M S 

1 pint lemon juice, 1 pint orange juice, 1 pint pine¬ 
apple juice, 1 quart water, sugar to taste. 

765. Fruit Cocktail (2) 

Groups M S 

Cut pineapples, oranges and grapefruit in fine 
pieces; add lemon juice and sugar to taste. Serve 
very cold in tall glasses. 

766. Fruit Punch 

Groups M S 

1 pint lemon juice, y 2 pint orange juice, 1 small 
pineapple, grated; 1 pint strawberries, sugar and 
water to taste, and, if desired, a bottle of grape juice. 


278 


Vegetarian Cook Book 


767. Bran Lemonade 

Groups M S 

To 1 quart water add y 2 pint bran and let stand 
half an hour in a cool place; pour off water, to which 
add juice of 4 lemons and sweeten to taste. 

768. Bran Tea 

Groups M S F 

To 1 pint boiling water add y 2 pint wheat bran. 
Let stand on back of stove for an hour, but do not 
boil. Strain, and serve with sugar and cream instead 
of coffee or tea. 

769. Barley Water (2) 

Groups St P S M 

Boil 2 ounces pearl barley in y 2 pint water forty- 
five minutes, then add 2 quarts boiling water and a few 
chopped figs and seeded raisins. Boil thirty minutes 
and strain; add lemon juice and sweeten to taste. 

770. Flaxseed Lemonade 

Groups S St P M 

4 tablespoons flaxseed, 2 quarts water; boil three- 
quarters of an hour; strain; add honey to suit taste, 
and lemon juice if desired. 

771. Oatmeal Water 

Groups St P 

1 scant cup water ground or steel-cut oats to 1 quart 
cold water; keep covered and in a cool place. Stir 
with a wooden spoon each time before using. 


279 


Beverages 

772. Rice Water 

Groups St P 

Simmer 2 tablespoons rice in 1 quart boiling water 
for two hours. Strain, add a pinch of salt, and use 
either hot or cold. 


773. Apple Drink 

Groups M S 

Cook 2 pounds apples, cut in pieces, retaining skin 
and cores, with 3 pints water, until apples are tasteless; 
strain the liquid and use hot or cold, sweetened to 
taste. 

Prune, raisin and fig drinks may be made in the same 
manner. 

774. Apple Punch 

Groups M S 

Quarter and core but do not pare 12 tart apples; 
cover with 4 quarts water; bring to boiling point and 
cook twenty minutes without stirring; add 1 glass 
quince jelly; strain through cheese-cloth; sweeten to 
taste and chill. 'When serving, add 1 pound white 
grapes, cut in halves and seeded. 

775. Cranberry Cocktail 

Groups M S 

To 1 quart cranberries add 2 quarts water; cook 
until tender; strain; add 1 pint orange juice, y 2 pint 
lemon juice, 1 pint pineapple juice, sugar to taste, and 
water to make the right strength. 


280 


Vegetarian Cook Book 


776. Currant Drink 

Groups M S 

1 tablespoon currant jelly dissolved in 1 glass cold 
water makes a healthful drink and one very easy to pre¬ 
pare. 

Raspberry, gTape, plum, crabapple or strawberry 
jelly may be used in the same manner. 

777. Grape Juice (1) 

Groups S M 

Wash and stem 20 pounds grapes, put in kettle and 
mash with a wooden potato masher. Cook until the 
pulp is freed from the seeds; drain over night; next 
morning strain again and bring to boil. Have bottles 
ready in a pan of hot water, fill and seal at once. (Use 
sterilized beer bottles with patent stoppers, or Mason 
jars.) 

When serving, dilute with cold water; sweeten if 
desired. 

Add 2 quarts water to the pulp left in jelly bag; 
press thoroughly and let liquid settle. Pour off, add 
1 cup sugar to each quart of liquid, boil up once, bottle 
and seal. 

778. Grape Juice (2) 

Groups S M 

Pick Concord grapes from stems and put into a 
kettle, allowing 1 quart water to 8 quarts grapes. 
Cook slowly until soft, then strain through a jelly 
bag. Add 1 cup sugar to 4 cups juice; heat to boiling 
point, boil two minutes, then fill bottles, cork, and 
when cold seal with melted paraffin. 


Beverages 


281 


779. Plum Juice 

Groups M S 

Follow directions for making Grape Juice, adding a 
trifle more water unless the plums are very juicy. 


760. Rhubarb Drink 

Groups M S 

Cut rhubarb in squares and cook with 1 quart water 
to 2 quarts fruit; sweeten to taste, and serve chilled. 

Gooseberries, black currants or other small fruits 
may be used in the same manner. 


781. Pineapple Pop 

Groups M S 

Peel, slice and pound to a pulp 1 pineapple. To 2 
cups water add 1 cup sugar; boil, skim and pour while 
very hot over the pineapple. Add the juice of 2 
lemons and let all stand two hours, tightly covered; 
add 1 pint cold water. Serve in tall glasses with 
a dash of Apollinaris, Vichy or Seltzer water if desired. 


782. Peach Cocktail 

Groups M S—P 

Peel and stone peaches, cut very fine or run through 
a coarse vegetable grinder; sweeten to taste. To 12 
large peaches add the juice of 3 lemons, 1 orange and 1 
quart water. Serve very cold in tall glasses. 

Apricots or crushed berries may be used in the same 


manner. 


282 


Vegetarian Cook Book 


783. Egg-nog 

Groups F S P M 

Separate 1 egg for each glass wanted; to the yolks 
add a little sugar and a few drops of orange or lemon 
juice, beat well, and pour into glasses; fill two-thirds 
full w’ith cold sweet milk; beat the whites of eggs 
very stiff, add a little sugar and a few drops of fruit 
juice, and pile lightly on top. Serve at once. 

784. Grape Egg-nog 

Groups S F P 

Allow 1 whole egg for each portion desired, beating 
yolks and whites separately. To the yolks add suffi¬ 
cient grape juice to give it a fine, rich color; sweeten 
with honey; fill glasses two-thirds full, and add stiffly 
beaten whites of eggs, sweetened with honey or sugar. 

785. Orange Egg-nog 

Groups M S F P 

For 2 glasses beat the whites of 2 eggs stiff w r ith 2 
tablespoons sugar, and the yolk of 1 egg with 2 table¬ 
spoons sugar. Mix lightly, add grated rind of 1 and 
the juice of 3 oranges. Serve very cold. 

786. Egg-nog with Nuts 

Groups S F P 

Add several tablespoonfuls of milk to each egg 
yolk, enough honey to sweeten, and 2 tablespoons 
ground nut meats; beat well; pour into glasses, add 
the stiffly beaten egg whites, sweetened with honey 
or sugar. Sprinkle lightly with ground nuts. 


Beverages 


283 


787. Chocolate Parfait 

Groups P S F M 

Whip egg whites very stiff. To the whites of 4 eggs 
add 2 teaspoons fine cocoa and 2 tablespoons honey; 
put 1 large tablespoonful in each glass, fill two-thirds 
full with cold, sweet milk, then fill in lightly the 
balance of the beaten egg. A dash of grated nutmeg is 
a delightful addition. 

HOT DRINKS 

788. Cereal Coffee 

Use 1 tablespoon cereal coffee to each cup needed, 
and 1 for the pot. Put on in cold water and boil 
steadily for five or six minutes, then reduce heat to 
prevent boiling, and allow to settle about two minutes 
before serving. 

789. Cocoa 

Groups S P F—M 

To 1 pint boiling water add 3 tablespoons cocoa 
mixed with 3 tablespoons granulated sugar; boil 
slowly for ten minutes, then add 1 quart boiling milk, 
white of 1 egg and a dash of vanilla extract. Mix 
thoroughly and serve hot. 

790. Chocolate 

Groups S F P—M 

To 1 pint boiling milk and water (half each), add 
1 ounce scraped or grated bitter chocolate and 1 ounce 
sugar; stir two or three minutes, until chocolate and 
sugar are dissolved. When making hot chocolate in 
quantity, it is best to use a double boiler, then beat 
with an egg beater. For special occasions, top with 
whipped cream, or pour the hot chocolate over fresh 
marshmallows. 


DESSERTS 


Key to reference letters: St, starches; S, sugars; F f fats; 
P, proteids; M, mineral elements. 

The best and most wholesome desserts are the fresh 
subacid or sweet fruits, and these should always be 
served when possible. Especially valuable are the 
sweet berries, peaches and melons in season. These 
should be properly ripened so that they have their full 
content of natural sugar, and should require no addi¬ 
tional sweetening. They should be served cold but not 
iced. The raw fruits are especially desirable in sum- 
mer. 

In lieu of fresh fruit, stewed, baked, or plain canned 
fruits put up with little or no sugar and without pre¬ 
servatives of any kind may be served. If sweetening 
is necessary, a little honey, brown or maple sugar or 
maple syrup should be used. Very ripe persimmons, 
especially the large Jap varieties, are valuable, de¬ 
licious and satisfying food. 

Next in point of desirability are the sun dried sweet 
fruits, such as figs, dates, raisins, prunes and pears. 
They are better for use in the winter since they are 
heat producing. 

In the following group of made desserts, the simpler 
and more wholesome ones are listed first. From these 
should be chosen an occasional dish to take the place 
of the plain fresh fruit dessert in the curative diet, 
and more frequently, perhaps, in the normal diet. 

The richer and more complicated desserts should not 
be used in the curative diet and seldom used in the 

284 




Desserts 


285 


normal diet. These more elaborate desserts containing 
appreciable quantities of starch, eggs, and so forth, 
must be balanced by the omission of like elements 
from the rest of the meal, using a raw relish and a 
plain salad and omitting proper proportions of rice, 
bread, potatoes, nuts or eggs from the main part of 
the meal when starch and protein predominate in the 
dessert. 

791. Ambrosia 

Groups F M P—S 

Slice finely flavored oranges, sprinkle thickly with 
shredded fresh cocoanut and a little honey. 

792. “Nature Cure” Blanc Mange 

Groups F S P M—St 

Let milk clabber quickly by keeping in a warm place, 
then chill thoroughly and eat with brown sugar and 
cream. If desired, sprinkle with grated whole wheat 
bread. 

793. Cocoanut Dessert 

Groups F P M S 

Chop or grind fresh cocoanut and raisins, using two 
parts of cocoanut to one of raisins; serve with the 

milk of the cocoanut. 

794. Dates with Cream 

Groups S F M—P 

Dates, figs and prunes may be used for many des¬ 
serts. Dates and cream is a simple luncheon dish, and 
it may be prepared in two ways. In either case the 
dates are to be washed and stoned. They may then be 


286 


Vegetarian Cook Book 


chopped and served with cream, or may be steamed 
until very tender, cooled and served with or without 
cream. Figs and prunes, if very dry, should be soaked 
in a little water before serving raw. 

795. Baked Apples 

Groups M S 

Wash and core apples of a uniform size, place in a 
baking dish, put a little maple or brown sugar in the 
centers, pour a little water in the dish and bake, bast¬ 
ing frequently. Serve hot or cold, with or without 
cream. 

796. Steamed Apples 

Groups M F S P 

Peel and core apples, steam until tender, sprinkle 
with brown sugar and set aside to cool. Serve witli 
plain or whipped cream. Or, when ready to serve, fill 
with equal parts of chopped walnuts and dates, and 
cover with whipped cream. 

797. Washington Baked Apples 

Groups M F P S 

Peel and core nice large apples, fill the cavity with 
chopped nuts and raisins, put a small piece of butter 
on top, and bake about thirty minutes. Serve hot with 
cream. 

798. Simple Date Dessert 

Groups S F P M 

Mix 1 cup chopped dates with 1 pint whipped cream. 
Serve garnished with blanched almonds. 


Desserts 


287 


799. Fruit Dessert (1) 

Groups M S F 

Cut into chips or dice any suitable fruit, such as 
peaches, pears, plums, melons. Serve with a dressing 
of whipped cream to which lemon juice may be added. 

A few raisins, chopped very fine added to the 
whipped cream will give a delicate flavor. 

800. Fruit Dessert (2) 

Groups M St F—S P 

Slice and mix apples, peaches, pears, plums, melons, 
or any preferred fruits. Place a layer of fruit in a 
serving dish, cover with a thin layer of uncooked rolled 
oats or wheat. Alternate in this way until the dish is 
filled. Serve chilled with rich cream or whipped cream. 


801. Fruit Whip 

Groups M F S St—P 

Whip 1 pint sweetened cream very stiff; stir into 
it lightly 1 cup strawberries, cut in half, 1 cup shredded 
pineapple, 1 banana and 1 orange, chipped or diced. 
Serve very cold. 


802. Marshmallow Dessert 

Groups F P M S 

Stir well together 1 cup chopped nuts, 1 cup cherries, 
1 cup pineapple, 1 cup marshmallows, cut fine, and 1 
quart cream beaten until stiff. Serve at once or 
freeze. 


288 


Vegetarian Cook Book 


803. Oranges with Cranberry Sauce 

Groups M S F 

Slice sweet oranges, sprinkle with sugar, pour cran¬ 
berry sauce over, and serve with whipped cream. 

804. Peach Pudding (1) 

Groups M S F P 

Peel and cut choice peaches in halves, remove stones 
and fill centers with macaroon crumbs; put a table¬ 
spoon whipped cream on each half, and garnish in any 
preferred manner. 

805. Peach Trifle 

Groups M S F—St P 

Take large fresh peaches, peel, quarter and sugar 
well. Cover with whipped cream and serve on slices 
of stale cake. 

806. Prune Betty 

Groups M St S P F 

Cover the bottom of a buttered baking dish with 
coarse bread crumbs, then add a layer of cooked and 
stoned prunes; dust with cinnamon, nutmeg and sugar; 
fill the dish with alternate layers of crumbs and prunes; 
cover with hot milk and bake about thirty minutes. 
Serve with whipped cream. 

807. Prune Souffle 

Groups M P S 

Mix well 12 large, well soaked or cooked prunes, 
chopped fine with the whites of 4 eggs, beaten until 





Desserts 


289 


stiff; place in a well buttered baking dish, set in a pan 
of hot water and bake thirty minutes. 

808. Prune Whip 

Groups M P S F 

Mix thoroughly 1 cup cooked prunes, chopped fine, 
and 3 tablespoons sugar; fold in the whites of 5 eggs, 
beaten very stiff; if desired, add the juice of 1 lemon. 
Bake in a slow oven fifteen to twenty minutes. Serve 
either warm or very cold, with whipped cream. 

809. Quince Snow 

Groups M P S 

Quarter 6 quinces and steam until tender; peel and 
press them through a coarse sieve, sweeten to taste and 
add the whites of 4 eggs; beat until all is a stiff froth; 
pile with a spoon on a glass dish; set on ice until 
wanted. Serve in tall glasses, garnished with candied 
fruit. 

♦810. Whipped Cream 

Groups F S 

Have the cream, bowl and beater very cold. Turn 
the cream into the chilled bowl, add enough sugar or 
honey to sweeten slightly and whip quickly with a wire 
egg w r hip; it will thicken immediately and be ready 
in five minutes. Flavor to suit taste and serve in any 
manner preferred. 

811. Fruited Whipped Cream 

Groups M F—S 

Whip 1 pint cream stiff, sweeten well, and stir into 
it lightly 1 cup whole strawberries, 1 banana, peeled 


290 


Vegetarian Cook Book 


and cut into dice, 1 orange, peeled and diced, and 1 
cup finely minced pineapple. Serve very cold. As 
the fruits are very acid, the cream should be very 
sweet. 

812. Wonder Pudding 

Groups F P—M 

Whip 1 pint cream, sweeten, flavor, pour into a des¬ 
sert dish and decorate with the following mixture: 
Mix 1 cup chestnuts, boiled and peeled, with y 2 cup 
melted, unsweetened chocolate. Put through a potato 
ricer over the top of the whipped cream. 

813. Apple Dessert (1) 

Groups M S—F 

Fill a quart bowl with alternate layers of thinly sliced 
apples and sugar; add y 2 cup water; cover, put a weight 
on, and bake slowly for two hours. Serve cold with 
whipped cream. 

<814. Apple Snow 

Groups MSP 

Add 2 tablespoons honey or sugar to 1 cup thick 
apple sauce; fold in the stiffly beaten whites of 4 eggs, 
and serve in tall glasses. Decorate with candied rose 
leaves. 

815. Apple Tapioca 

Groups M St—S F 

Pare and quarter 6 medium sized tart apples, remove 
cores; arrange the apples in a buttered baking dish, 
sprinkle with sugar and a little cinnamon, cover with 
pearl tapioca which has been soaking in cold water or 
milk. 


Desserts 


291 


bake from forty-five minutes to one hour in a fairly 
hot oven. Serve with cream. 

816. Nut and Apple Tapioca 

Groups F P M—St S 

Soak 1 cup pearl tapioca in 3 y 2 cups water over 
night; in the morning add 1 cup sugar, a pinch of salt, 
1 cup hickory nuts, and 1 cup diced apples. Cook in a 
double boiler for one hour. Serve with cream. 

817. Rice and Apples 

Groups St M F—S 

Cook 1 cup rice in 1 quart milk, adding 2 tablespoons 
butter and a little salt; when tender, spread a layer 
of rice in a buttered baking dish, cover with apple 
sauce, then another layer of rice, and so on until the 
dish is filled; let bake in a slow oven. Serve with 
cream. Any other fruit may be substituted. 

818. Simple Bread and Apple Pudding 

Groups St M F P S 

Spread butter on slices of stale bread; put a layer 
in a buttered baking dish, cover with a layer of sliced 
tart apples, sprinkle with sugar and a little cinnamon; 
add another layer of bread and sliced apples, and so 
on, until the dish is filled, finishing with a layer of 
apples. Pour over 1 or 2 cups water, according to size 
of pudding, and bake thirty minutes in a hot oven. 
Serve with cream sauce. 

The apple parings, washed and drained, may be put 
on top of the pudding to keep it from being scorched. 

Vol. 3—21. 


292 Vegetarian Cook Book 

819. Baked Bananas 

Groups S St M 

Select large bananas, wash, wipe dry, remove one 
section of the skin, and loosen the remainder all around 
without breaking the skin. Put in a shallow baking 
pan, sprinkle each banana with 1 teaspoon sugar and a 
little lemon juice. Bake quickly until tender, let cool, 
and serve. Each skin will be filled with a rich syrup 
which will thicken to jelly in cooling. 

Another way of serving is to remove the bananas 
from the skin, arrange them on crisp lettuce leaves, 
and cover with the juice, well chilled. 


820. Cottage Cheese Pudding 

Groups P F S—M 

Rub 1 cup of fresh cottage cheese through a wire 
sieve, add 2 well beaten eggs and enough rich milk or 
cream to make a fairly thin batter. Sweeten to suit 
taste and flavor with vanilla; pour into a buttered pud¬ 
ding form and bake in a moderate oven about twenty 
minutes. Serve with custard sauce. (See recipe 956.) 


821. Plain Corn Starch Pudding 

Groups St S F P—M 

Heat 1 quart milk to boiling, preferably in a double 
boiler; add 3 tablespoons corn starch rubbed to a 
smooth paste with a little cold milk, sugar to taste, and 
a little salt. Boil for at least twenty minutes with oc¬ 
casional stirring. Pour into molds to cool. Serve with 
chocolate sauce or fruit juice. 


Desserts 


293 


822. Baked Custard 

Groups F P S—M 

Beat 4 eggs with 1 quart milk; add sugar or honey to 
taste, also a dessertspoon of butter and a pinch of salt. 
Flavor with vanilla or almond extract, or with grated 
lemon rind. Bake in a moderate oven until firm. 

For individual custards, use cups set in a pan of 
water, and bake twenty minutes. 

823. Steamed Cup Custard 

Groups F P S—M 

Heat 1 quart milk; beat 4 eggs, add % cup sugar 
and 1 teaspoon vanilla; stir into the hot milk very 
slowly; strain the mixture into a pitcher and pour into 
cups; set in a steamer, cover with cheese-cloth and 
then with steamer cover; steam gently ten or fifteen 
minutes; when the custards are done, put on ice. Grate 
a little nutmeg over the top before serving. 

•824. Date Dessert 

Groups S F M—P 

Wash 1 pound dates, remove stones, and let simmer 
in 1 pint milk on the back of the stove until the dates 
are thick and the color of chocolate. Cool and serve 
with whipped cream. 

825. Fig Tapioca 

Groups S M F P St 

Soak 1 cup pearl tapioca over night. In the morning 
add 1 cup figs, chopped fine, 1 cup chopped nuts, 1 cup 
brown sugar, 3 cups cold water; steam in double boiler 
one or two hours; when done, stir in 1 teaspoon vanilla. 
Serve cold with cream. 



294 


Vegetarian Cook Book 


826. Fig Pudding (1) 

Groups S M F—St 

Cut figs to make 1 quart; boil with enough water to 
cover, and add *4 CU P brown sugar or honey and 1 table¬ 
spoon butter; thicken with cornstarch dissolved in a 
little water. Serve with cream. 

627. Fruit Pudding 

Groups S M F P—St 

Mix 1 cup water, 1 cup sugar, 2 tablespoons corn¬ 
starch, the juice and rind of 1 lemon, 1 orange, and 1 
shredded pineapple; boil four minutes; pour the boil¬ 
ing mixture over the well beaten whites of 2 eggs; cool 
and serve with custard or cream. 

828. Gooseberry Pudding 

Groups M S F P 

Pick stems and blossoms from 2 quarts gooseberries; 
put into a stew r -pan with 4 cups sugar and a very little 
water; wdien cooked, rub through a coarse sieve; w T hen 
cold add rich custard sauce until it is like thick cream; 
pour into glass bowls and cover tops with whipped 
cream. 

829. Gooseberry Molds 

Groups M St F 

Clean and wash gooseberries, cook in cold water to 
cover until nearly tender; drain off most of the water, 
thicken (not too stiff) wuth cornstarch rubbed to a 
paste with cold water; let cook at least ten minutes 
longer, being careful to prevent burning; sweeten to 
taste and put into molds which have been dipped in 
cold water. Serve with cream. 


Desserts 


295 


830. Grape Sauce 

Groups S M St F 

Pick over and wash Delaware grapes; cook in a very 
little water about thirty minutes; sweeten to taste; 
thicken with cornstarch, if desired. Serve cold with 

whipped cream. 


831. Lemon Custard 

Groups F M S—St P 

To 2 quarts of water add the juice of 6 lemons and 
the grated rind of 1; let boil about five minutes, 
thicken with 4 tablespoons cornstarch dissolved in a 
little cold water. Beat well the yolks of 8 eggs with 
2 cups sugar; when light and foamy, add the lemon 
mixture and stir until perfectly blended, then let boil 
about ten minutes, with frequent stirring. Serve cold 
with cream. 

832. Lemon Foam 

Groups F M S P 

Beat the yolks of 4 eggs thoroughly, add 1 cup sugar 
and the juice and grated rind of 2 lemons; cook until 
it is creamy, then stir in gradually the stiffly beaten 
whites of the eggs. Serve cold in tall glasses. 

833. Maple Tapioca 

Groups S St F 

Place 1 cup maple syrup, 3 cups hot water and % 
cup minute tapioca in a double boiler; let cook until 
very clear; add a lump of butter. Serve with cream. 


296 


Vegetarian Cook Book 


834. Norwegian Dessert 

Groups St M F—S P 

2 cups bread crumbs, 3 cups apple sauce, 1 cup pine¬ 
apple juice, butter and nutmeg; place a layer of 
bread crumbs in a buttered baking dish, cover thickly 
with apple sauce; grate a little nutmeg over this then 
repeat; cover with pineapple juice, and bake in a 
moderate oven thirty minutes. Serve cold with 
whipped cream. 

835. Orange Float 

Groups M S P St 

Boil the juice and pulp of 2 oranges, grated rind 
of 1 lemon, 1 cup sugar and 1 quart water about ten 
minutes; strain, thicken with cornstarch dissolved in 
a little cold water and let boil five minutes longer, 
with constant stirring. Slice or chip oranges into a 
glass dish, pour the custard in (after it has cooled), 
spread over the whole the well beaten whites of 2 
eggs, sweetened to taste and flavored with vanilla or 
orange peel. 

836. Orange Foam 

Groups M S F P 

Stir the grated rind of 2 oranges, the juice of 3 
oranges and 1 lemon with 1 cup sugar and the yolks 
of 3 eggs for five minutes; put into a pan of boiling 
water, stir until it becomes creamy, then mix with the 
stiffly beaten whites of the eggs. Serve cold. 

837. Orange Pudding 

Follow directions for Pineapple Pudding, recipe 937, 
substituting oranges for pineapple. 


297 


Desserts 

836. Orange Tapioca 

Groups M St S F 

Cook 1 scant cup minute tapioca until clear in 1 
pint boiling water, with 1 cup sugar and the juice and 
grated rind of 2 oranges and 1 lemon. Serve in 
sherbet cups, with whipped cream flavored with vanilla 
and sweetened to taste. 

839. Baked Peaches 

Groups M S F 

Wipe a sufficient number of peaches, cut in halves 
and remove stones; fill a baking dish with the fruit, 
sprinkle with sugar and add enough water to cover 
bottom of dish; bake in a slow oven for one hour. 
Serve either hot or cold, with plain cream. 

Pears baked in the same manner are delicious. Hard 
Kieffer pears, if baked long, are fine. 


840. Peach Custard 

Groups M S St—F P 

Cover the bottom of a glass dish with stale sponge 
cake; cover with sliced peaches, sprinkle with sugar; 
pour over this a boiled custard, flavored with vanilla; 
let stand for one hour, then cover with meringue. 

841. Peach Fluff 

Groups M S F P 

Peel and slice 12 ripe peaches (canned peaches may 
be substituted if fresh ones are not in market). Whip 
y 2 pint cream, whites of 2 eggs and y 2 cup powdered 


298 


Vegetarian' Cook Book 


sugar to a foam, flavor with a few drops bitter almond 
extract, then add 3 tablespoons blanched almonds, 
chopped fine. Arrange alternate layers of peaches and 
the cream fluff in a glass dish. Chill before serving. 

842. Peach Whip 

Groups M S P F 

Cut ripe peaches into cubes and cover with sugar; 
whip the whites of eggs stiff and beat in sugar until 
there is a stiff meringue in the proportion of 1 table¬ 
spoon sugar to 1 egg white; heap in the center of a 
glass dish, pour the peaches around it. Serve with 
cream. 

643. Pineapple Tapioca 

Groups M S St P F 

Cook y 2 cup minute tapioca with 1 quart water in a 
double boiler until clear; add pineapple cut into small 
pieces, 1 cup sugar and the juice of 2 lemons; fold in 
the well beaten whites of 2 eggs. Serve with slightly 
sweetened whipped cream. 

844. Raisin Puffs 

Groups F S St P—M 

Cream 1 cup sugar with y 2 cup butter; add the 
beaten yolks of 2 eggs, 2 cups flour sifted with 2 tea¬ 
spoons baking powder, y 2 cup milk, 1 cup raisins, 1 
teaspoon each of cinnamon and nutmeg, and, lastly, 
the well beaten whites of the eggs. Steam in buttered 
cups for one hour. Serve hot. 


Desserts 


299 


845. Vegetable Plum Pudding 

Groups M S St 

Mix together 1 cup each of grated raw carrots and 
potatoes, seeded raisins, sugar and flour; add 1 tea¬ 
spoon powdered cinnamon, y 2 teaspoon each of cloves 
and nutmeg, and y 2 teaspoon soda dissolved in a little 
hot water. Steam in cups from three to four hours. 
Serve with hard sauce. 

846. Rice Pudding (1) 

Groups S St M F P 

Wash 1 scant cup rice thoroughly in several waters, 
pour boiling water over, let stand five minutes; drain, 
then add 2 quarts fresh, rich milk, 1 cup sugar and a 
pinch of salt. Bake slowly four or five hours stirring 
often during the first hour, then leaving it undisturbed 
until the pudding is done. When done the cooked 
milk should be of the consistency of thick cream. Serve 
cold. May be served with fresh or preserved fruit, or 
with jam. 

847. Delicate Rice Pudding (2) 

Groups F St M—P 

Add 1 cup whipped cream to 1 cup cold, well cooked 
rice, y 2 cup chopped pineapple and a little vanilla. 
Serve in punch cups, garnished with cherries. Pre¬ 
served ginger may be used in place of pineapple. 

848. Rice Custard 

Groups F St S P—M 

Cook 1 cup rice in 1 quart milk until very soft; add 
a pinch of salt and a piece of butter; when thoroughly 


300 


Vegetarian Cook Book 


cooked, add the yolks of 3 egg s beaten with 2 table¬ 
spoons sugar; remove from the fire at once, flavor with 
lemon or vanilla and pour into a dish; add a little 
sugar to the stiffly beaten whites of the eggs, spread 
over the top of the pudding, brown slightly in the oven. 
This pudding should be creamy and not thick. 

849. Rice and Figs 

Groups M S St F P 

Cut 12 figs in small pieces, stew, then mix with 1 
cup boiled rice and 1 cup milk; bake in a buttered 
baking dish twenty minutes. 

850. Rice and Fruit Dessert 

Groups St M S F—P 

Sweeten cold boiled rice to taste; cover with sliced 
bananas, pears, peaches, grapes cut in halves, berries, 
or any preferred fruit. Serve with plenty of whipped 
cream. 

851. Rice Molds 

Groups S St F P M 

Wash 2 ounces of rice thoroughly, simmer in double 
boiler with 3 cups milk, 3 tablespoons of brown sugar, 
and a pinch of salt, until the rice is soft and creamy 
and the milk entirely absorbed; rub through a wire 
sieve and fill individual molds. 

Candied cherries, chopped nuts, dates, figs, raisins, 
etc., may be added to the rice before it is put into the 
molds. Serve with cream, fruit sauce, or fresh fruit. 
With sliced peaches and cream this makes a delicious 
and attractive dessert. 


Desserts 


301 


Before filling molds, rinse in cold water. Before 
emptying, dip them in hot water for an instant only. 
This will cause the china or metal to expand, so that 
the contents may easily be transferred to another dish. 

852. Rice Rouleaux with Sauce 

Groups St S M F P 

Cook rice in milk until stiff enough to mold; let 
cool, form into rolls with two spoons dipped in cold 
water; roll in a mixture of sugar and lemon juice, 
beaten until smooth, then in chopped nuts. Serve with 

cranberry sauce, or any fruit sauce. 

853. Rice with Strawberry Sauce 

Groups St S M P—F 

Serve well cooked rice, either warm or cold, with a 
sauce made as follows: 

Rub 1 cup sugar with 1 tablespoon butter until 
creamy; add the whites of 2 eggs beaten to a stiff froth, 
and, lastly, 1 pint crushed ripe strawberries. Beat 
well together. 

This dessert is delicious with cherry sauce, prepared 
in the same manner. 

•854. Rhubarb and Dates 

Groups M S 

Stone dates, wash well, cut into pieces and cook in 
boiling water to cover until fairly soft; the water 
should be nearly absorbed. Wash rhubarb, cut into 
pieces; put a layer into a buttered baking dish, sprinkle 
slightly with sugar, add a layer of stewed dates, and 
repeat until the dish is filled; pour a small quantity of 
hot water over all, and bake twenty minutes. 


302 


Vegetarian Cook Book 


855. Sago Pudding 

Groups P S St F M 

Heat 2 quarts milk in a double boiler; when boiling, 
stir in gradually 1 cup sago; add a piece of butter 
the size of a walnut, 2 tablespoons sugar, and a pinch 
of salt; let boil until sago is clear; fold in the beaten 
whites of 4 eggs and sprinkle with grated cocoanut. 
Serve with cream or fruit sauce. 

856. Sago with Raspberry Sauce 

Groups P F St—M S 

Cook 1 cup sago in 1 quart milk; add a piece of 
butter and a little sugar; when tender, add the beaten 
whites of 5 eggs; cook two minutes; flavor, and when 
cold fold in 1 cup whipped cream; pour into mold and 
set on ice. Serve with crushed raspberries. 

857. Snow Banks 

Groups St F P—M 

Beat % of a cup of rich cream with the white of 1 
egg until stiff; sweeten to taste; stir into this 2 cups 
flaked rice or wheat. Serve in dainty mounds, with 
fruit sauce. 

858. Snow Pudding 

Groups M P S St 

Dissolve CU P sugar in 2 cups boiling water, then 
add 3 tablespoons cornstarch dissolved in a little cold 
water; boil ten minutes with constant stirring; remove 
from fire, add the juice of 2 lemons and the whites of 
3 eggs, which should be beaten very stiff. Serve with 
grape juice or raspberry sauce. 


Desserts 


303 


659. Apple Custard 

Groups M P F—S 

• 

Line a well buttered two quart baking dish with cake 
crumbs; fill about half full with apples stewed with a 
little lemon peel and sweetened to taste; pour over 1 
quart milk into which 2 eggs have been beaten, dot 
with small pieces of butter, and bake thirty minutes. 

860. Apples in Bloom 

Groups M S 

Cut red apples of uniform size in half, but do not 
pare them. Cook until soft, 2 or 3 at a time, in a syrup 
made from % pound sugar and 1 cup water. Place the 
apples on a shallow dish. Boil the syrup to a soft 
jelly and pour over the apples. 

861. Apple Dessert (2) 

Groups M P F 

Pare 6 apples, then grate them; beat the yolks of 3 
eggs, then the whites, separately; mix with the apples; 
add sugar and vanilla to taste; put into a granite bak¬ 
ing dish and bake one hour, slowly. Serve with soft 
custard. 

862. Apple Froth 

Groups M P S—F 

Core 6 nice apples; put a little sugar and a small 
piece of butter in each cavity; bake or steam until ten¬ 
der ; remove the skin, beat the pulp until creamy, then 
fold in the whites of 3 eggs beaten to a stiff froth with 
3 tablespoons sugar. Serve with soft custard sauce. 


304 


Vegetarian Cook Book 

663. Apple Puff 

Groups M P S F—St 

Peel and grate apples to make 2 cups; stir into the 
beaten whites of 4 eggs, add sugar to taste, and the 
juice of 1 lemon. Bake twenty minutes in a buttered 
pudding dish. Serve at once with a custard made as 
follows: 

v Heat 1 quart milk in a double boiler, add 2 table¬ 
spoons cornstarch dissolved in a little cold milk; let 
boil until cornstarch is cooked, then remove from the 
fire, add the yolks of 4 eggs and y 2 cup sugar; flavor 
with vanilla, if desired; beat until creamy. 

864. Apple Pudding 

Groups MSP F—St 

Peel and core 6 to 8 nice apples of uniform size; put 
a spoonful of honey in each, set on end in a buttered 
baking dish, and cover with a batter made as follows: 

To 1 quart milk add a pinch of salt, 3 eggs and 3 
tablespoons whole wheat flour; mix thoroughly, pour 
over the apples, and bake about one and one-half hours. 
Serve with sweetened cream. 

865. Apple Souffle 

Groups M S—P F 

Peel and core apples, cook until tender, then rub 
through a colander; add sugar and nutmeg to taste; 
place in a porcelain kettle and cook until most of the 
water has evaporated, being careful to prevent burn¬ 
ing. To 2 cups of this apple puree add the whites of 4 
eggs, beaten very stiff and sweetened with 3 table¬ 
spoons sugar; mix lightly, fill a pudding dish, sprinkle 


Desserts 


305 


with equal parts ground nuts and sugar. Bake in a 
slow oven about twenty minutes. Serve with whipped 
cream. 

866. Maple Apples 

Groups M S F P 

Pare and core tart apples, let simmer in a syrup 
made from equal parts maple sugar and water, until 
nearly tender, turning the apples often to avoid break¬ 
ing. Put them into an enameled baking pan, cover 
with chopped almonds, dredge with grated maple 
sugar, and brown. Serve warm with whipped cream. 

667. Apples with Almonds 

Groups M S P F 

Make a syrup by boiling for ten minutes 2 cups sugar 
with l 1 /^ cups water; pare and remove the blossom 
ends from apples, leaving the stems on; drop apples 
into the syrup and cook gently until they may be 
pierced with a fork, then lift from the syrup and press 
as many blanched almonds as desired into each apple; 
place in oven a few minutes and slightly brown the 
ends, then remove to a serving dish and pour the syrup 
around them. Serve with whipped cream. 

868. Almond Custard 

Groups P F—St S 

Heat 1 quart milk in a double boiler. When boiling, 
add 2 tablespoons cornstarch dissolved in a little cold 
milk, and stir until it thickens; pour into the yolks 
of 4 eggs, well beaten with 2 tablespoons sugar. Re¬ 
turn to the double boiler, cook with constant stirring 


306 


Vegetarian Cook Book 


until thick and smooth; take from fire, add % cup 
blanched and chopped almonds, then fold in the well 
beaten whites of the eggs. Serve very cold, with gTape 
sauce, or any other fruit sauce. 

The milk should be poured into the eggs, not the 
eggs added to the boiling milk, in order to prevent 
curdling. 

869. Almond Pudding 

Groups F P S 

% of a pound each of sifted sugar and ground 
almonds, beaten with the yolks of 4 eggs and the 
whites of 2 eggs for about thirty minutes, then bake 
in a slow oven. Beat the other 2 whites with pow¬ 
dered sugar to a stiff froth, spread over the top of the 
pudding, and let brown. 

870. Almond Cream Pudding 

Groups P S F 

Stir over the fire 1 pint milk, 3 tablespoons sugar, 
and 1 cup blanched and chopped almonds; add the 
well beaten yolks of 4 eggs; flavor with extract of 
rose; pour into a dish and pile on a ring made of the 
whites of the eggs beaten with y 2 cup sugar. 

871. Steamed Apple Pudding 

Groups St M P F S 

Fill a buttered quart mold with alternate layers of 
sliced and buttered whole wheat bread and good, tart 
apples, sliced thin and sprinkled with cinnamon, finish¬ 
ing with apples. Melt 1 cup sugar in 1 cup hot water, 


Dbsserts 30T 

pour over the pudding, cover, and steam for about two 
hours. Serve hot with hard sauce. 

Peaches, cherries or berries may be substituted for 
apples. 

672. Old-Fashioned Apple Pudding 

Groups M St F P S 

Place a layer of sliced tart apples in a buttered bak¬ 
ing dish; add seeded raisins, sprinkle with sugar and 
chopped English walnuts, and flavor with grated nut¬ 
meg ; cover with a layer of bread crumbs, dotting with 
bits of butter. Repeat the successive layers until the 
dish is filled, having a thin layer of sugar on top. Pour 
in hot water to one-fourth the height of the dish, and 
bake until pudding is a delicate brown. 

873. Black Betty 

Groups M St S F P 

Put 1 tablespoon butter into a fairly deep baking 
dish holding two quarts, then fill the dish with alter¬ 
nate layers of whole wheat toast, sliced tart apples, 
and currants or chopped raisins. Sprinkle each layer 
of apples with sugar, powdered cinnamon and nutmeg, 
and a little grated lemon rind. Finish with a layer of 
toast, dotted with bits of butter. Pour over this 1 pint 
milk into which 2 eggs have been beaten, and bake 
about forty-five minutes. Serve with cream and sugar. 

874. Bread Custard with Jam 

Groups St F S P—M 

About half fill a well buttered baking dish with 
coarse whole wheat bread crumbs, cover with bits of 

Vol. 3—22. 


308 


Vegetarian Cook Book 


butter (about 1 tablespoon in all), pour over 1 quart 
of milk beaten with the yolks of 3 eggs, 1 cup sugar, 
and the grated rind of 1 lemon. Bake slowly about 
one hour, then cover with a layer of jam; spread over 
the jam the whites of the eggs beaten to a stiff froth 
with 2 tablespoons powdered sugar. Put back into the 
oven to brown. 

If the jam is very sweet, stir into it the juice of 1 

lemon. 

875. Brown Betty 

Groups M St—S F 

Peel, core and chop enough tart apples to make 1 
pint. Butter a baking dish, sprinkle the bottom and 
sides with sifted bread crumbs, then fill with alternate 
layers of the chopped apples and whole wheat bread 
crumbs, using about 1 large cup crumbs, having crumbs 
on top. Sprinkle each layer of apples with sugar and 
a little ground cinnamon, and put bits of butter over 
each layer of crumbs. Pour over 1 cup water, cover 
and bake three-quarters of an hour, then remove the 
cover and brown. Serve hot with cream or hard sauce. 

876. Brown Betty Pudding 

Groups M St S F P 

Add y 2 cup brown sugar, a little cinnamon and nut¬ 
meg, and the grated rind of 1 lemon to 2 cups chopped 
apples; put alternate layers of apples and buttered 
bread crumbs (using 2 tablespoons melted butter) until 
the dish is filled; pour % cup water and the juice of 1 
lemon over the top, and bake forty to fifty minutes. 


Desserts 


309 


877. Baked Indian Pudding 

Groups S St F P M 

Bring a quart of milk to the boiling point, then 
sprinkle in iy± cups of yellow corn meal; stir con¬ 
stantly, and when this is thickened and cooled, add % 
cup of molasses, y 2 teaspoon salt and 2 of ginger; beat 
until smooth. Butter a pudding dish, pour in the bat¬ 
ter and add 1 quart cold milk; bake in a very slow oven 
three to four hours. Serve with hard sauce or cream. 

878. Berry Brick 

Groups M St S F—P 

Fill a dish alternately with slices of cake and layers 
of ripe and crushed berries, sweetened to taste. The 
cake will absorb the juice. Chill thoroughly before 
serving; cut into slices like brick ice cream. Serve 
with lemon sauce or cream and sugar. 

Buttered slices of whole wheat bread may be sub¬ 
stituted for the cake, and cherries, peaches, etc., for 
the berries. 

879. Blanc Mange with Chocolate Sauce 

Groups S St M P F 

Dissolve 4 tablespoons cornstarch in y 2 cup milk; 
put 3 cups milk in a double boiler; add sugar to taste, 
and 2 sticks cinnamon; heat to the boiling point, add 
the dissolved cornstarch, stir constantly and boil four 
minutes; add 1 teaspoon vanilla and pour into molds 
which have been dipped in cold water; when cold, turn 
out and pour around them a sauce made as follows: 

Mix 1 teaspoon cornstarch with y 2 cup sugar; pour 
over this 1 cup boiling water, add y 2 cup grated choco¬ 
late, let boil a few minutes, and flavor with vanilla. 


310 


Vegetarian Cook Book 


860. Bread Pudding 

Groups S F St P M 

Beat the yolks of 4 eggs until light. Add the grated 
rind of 1 lemon and 2 tablespoons sugar. Mix 1 quart 
of milk with 1 pint of fine bread crumbs, and add the 
egg mixture. Turn into a buttered baking dish and 
bake until firm, but not w r aterv. Coyer with meringue 
made of the whites of 2 eggs and 4 tablespoons pow¬ 
dered sugar. Brov r n in oven. 

881. Brown Bread Pudding 

Groups S St P F—M 

Spread 4 or 5 slices of stale whole wheat bread with 
butter, place in a shallow pan, pour over enough cold 
water to cover 'well and let soak about five minutes. 
In the meantime break 1 egg into a baking dish, beat 
it well, add y 2 cup each of brown sugar and com syrup, 
and y 3 teaspoon each of powdered allspice, nutmeg, 
and cinnamon. Into this mixture crumble the soaked 
bread, first pressing out part of the water. Mix well 
and bake about one hour, then cover with whites of 
eggs beaten with sugar until stiff, and put the pudding 
back into the oven to browrn the top. Serve wdth apple 
sauce. 


882. Bread and Prune Pudding 

Groups St M F P S 

Follow directions for recipe 618, substituting for 
the apples, prunes that have been soaked over night, 
stoned, and cut in half. 


Desserts 


311 


883. Graham Bread Pudding 

Groups St S F P M 

Cut dry graham bread in slices, remove the crust and 
cover with milk; let soak until soft; to 1 loaf of bread 
add 1 cup butter, a little sugar, 1 cup raisins, and 1 cup 
currants ; steam or bake, and serve with hard or vanilla 
sauce. 

884. Caramel Custard 

Groups F P S—M 

Pour 1 quart of boiling milk over 1 cup brown 
sugar; stir until all the sugar is dissolved. When cool, 
add the yolks of 6 eggs and 1 teaspoon vanilla extract. 
Set the dish in a pan of water and bake until the custard 
is set. Spread over the top the whites of the eggs 
beaten to a stiff froth with 2 tablespoons sugar, and put 
back into the oven to brown. 

865. Carrot Pudding 

Groups F P M S—St 

Cream together y 2 cup butter and 1 cup brown 
sugar; add 2 well beaten eggs, 2 cups grated carrots, 
1 cup raisins, 1 cup currants, 1 cup bread crumbs, 1 
teaspoon baking powder, mixed spices to taste, and 
salt; turn into a buttered mold and steam for three 
hours. Serve with any preferred pudding sauce. 

886. Cheese Cake Custard 

Groups P F S—M 

Put 2 cups of cottage cheese through a colander; 
beat 4 eggs and stir into the cheese; add % cup sugar, 
grated rind of 1 lemon, 1 tablespoon melted butter, 



312 


Vegetarian Cook Book 


and a little vanilla; beat until smooth; fill a shallow 
dish with mixture, and bake in a quick oven twenty 
minutes. Spread whipped cream on top. 

887. Cherry Pudding 

Groups M St S—F P 

Stew stoned cherries and sweeten to taste. Butter 
slices of stale bread with crust removed. Put a layer 
of bread into the dish from which the pudding is to 
be served, pour over some of the hot fruit. Repeat 
until the dish is filled. When cold, cover with a layer 
of whipped cream and garnish with ripe cherries. 

Berries, rhubarb, and other fresh or dried fruits may 
be served in this way. 

888. Boiled Chocolate Custard 

Groups F P St S—M 

Ileat 1 pint of milk. When nearly boiling, add 1 y 2 
cups grated toast, and % cup grated chocolate. Cook 
slowly, with constant stirring, until the mixture is 
fairly stiff; remove from the fire, add the yolks of 6 
eggs beaten until light and foamy with 6 teaspoons of 
sugar. When cool, add the beaten whites of the eggs, 
and cook in a double boiler about thirty minutes. 
Serve with whipped cream. 

889. Chocolate Pudding (1) 

Groups S F St—P M 

Let 1 quart of milk come to the boiling point; add 1 
cup sugar, % cup grated chocolate, and y 2 cup corn¬ 
starch dissolved in a little water. Cook until it 
thickens, stirring constantly; add 1 tablespoon butter 



Desserts 313 

and mold in small cups, dipped in cold water. Serve 
with sweet cream. 

890. Chocolate Pudding (2) 

Groups St S F P—M 

Mix w^ell together 1 pint bread crumbs and 6 table¬ 
spoons grated chocolate; add to 1 pint boiling milk, 
stir a few minutes, then take from the fire and add the 
beaten yolks of 3 eggs and 4 tablespoons brown sugar. 
Bake in a buttered pudding dish about fifteen minutes, 
then cover with the whites of the eggs beaten to a stiff 
froth with 3 tablespoons sugar, and let brown. Serve 
cold with vanilla sauce. 

891. Steamed Chocolate Pudding (1) 

Groups P P S—St M 

Rub % pound of cocoa or grated chocolate to a 
smooth paste with hot water, then add 1 pint hot milk 
and let cook gently for ten minutes; add 1 tablespoon 
butter and sugar to taste. When cold, stir into this 
mixture first the beaten yolks of 2 eggs, then the whites 
beaten to a froth. Put into a mold, buttered and 
sprinkled with sifted bread crumbs; cover, and steam 
about one hour. 

•892. Steamed Chocolate Pudding (2) 

Groups F P—St S M 

Melt about 6 ounces of chocolate, scraped very fine, 
with 3 teaspoons of sugar; add 2 tablespoons flour and 1 
scant cup milk. Stir until free from lumps, then add 
the yolks of 4 eggs, one by one; beat thoroughly, and 
pour this mixture into the whites of the eggs which 


314 


Vegetarian Cook Book 


have been whipped to a stiff froth. Steam in a but¬ 
tered mold, securely closed, from thirty to forty min¬ 
utes. 

893. Christmas Pudding, Boston Style 

Groups F P M St—S 

To 2 eggs, well beaten, add 2 cups Boston brown 
bread broken into crumbs, 2 tablespoons melted butter, 
1 quart milk, a little salt, and lastly, chopped raisins, 
currants, citron, figs and almonds to make 1 cup. Bake 
in a buttered pan until firm in the center; invert on a 
platter, and serve garnished with candied lemon peel, 
candied cherries, and blanched almonds. 

894. Cocoanut Pudding 

Groups F P S M—St 

Mix % cup grated cocoanut and y 2 cup bread or cake 
crumbs; add 3 eggs, 1 pint milk, y 2 cup sugar, butter 
the size of a walnut, and a little almond extract. Beat 
well, and bake in a buttered pudding form about forty - 
fiVe minutes. Cover with white of egg, beaten to a stiff 
froth with sugar and sprinkled liberally with shredded 
cocoanut; let brown in the oven. When serving, put 
a spoonful of grape jelly on each portion. 

895. Steamed Bread Pudding 

Groups S St P M F 

Into 1 quart of bread crumbs stir 1 cup milk, boiling 
hot, 1 cup molasses, and 1 cup chopped raisins, dates, 
or figs. Add 1 tablespoon butter, a little spice, about 1 
cup whole wheat flour, and a pinch of baking soda dis¬ 
solved in a little hot water. Mix the ingredients well, 




Desserts 315 

then put in molds and boil or steam three hours. Serve 
hot with hard sauce. 

896. Cocoanut Souffle 

Groups F P M S 

Heat 1 pint of milk to scalding and stir into it 1 cup 
grated fresh cocoanut. Set aside until cold; add 5 
eggs beaten until light, and 1 teaspoon essence of bit¬ 
ter almonds. Bake in a buttered pudding dish about 
fifteen minutes. Serve with whipped cream. 

897. Cottage Pudding 

Groups S St F P—M 

Rub to a cream 1 cup sugar with 1 dessertspoon of 
butter; add 2 well beaten eggs, y 2 cup milk, iy 2 cups 
flour, 2 teaspoons baking powder sifted into the flour. 
Beat well, pour into a flat baking pan, and bake twenty 
minutes. Serve with nutmeg sauce, or any preferred 
sauce, or with berries mashed and sweetened to taste. 

698. Cream Puffs 

Groups F St P S—M 

Heat 1 cup water in y 2 cup butter until it boils; add 
1 y 2 cups flour at once, and mix thoroughly; let cook 
about five minutes. When cool, add 6 eggs, one at a 
time. Beat until thoroughly mixed and drop by table¬ 
spoonfuls on buttered tins and bake in a hot oven 
twenty-five or thirty minutes. When cold, cut open 
and fill with sweetened whipped cream, flavored with 
vanilla, or with a custard filling made as follows: 

Stir 2 eggs, 1 cup sugar and 6 teaspoons flour into 2 
cups boiling milk; cook until thick; flavor with vanilla. 


316 


Vegetarian Cook Book 


899. Cup Pudding 

Groups F St S M—P 

Cream 14 pound butter, sift in 5 tablespoons flour 
and 1 teaspoon baking powder; stir until perfectly 
smooth; add 1 cup milk, 3 tablespoons sugar and % 
cup currants which have been cleaned and soaked. 
Fill buttered custard cups with the mixture; bake in 
a good oven about thirty minutes. Serve with apple 
sauce or other fruit sauce. 


900. Date Pudding 

Groups F P S M—St 

Beat the yolks of 4 eggs to a cream with 1 cup 
brown sugar; add y 2 pound each of dates and English 
walnuts, chopped fine, y> cup whole wheat bread 
crumbs, and 1 teaspoon baking powder. Mix thor¬ 
oughly, then fold in the whites of the eggs, beaten 
very stiff. Bake in a buttered pan about thirty min¬ 
utes. Serve with whipped cream. 

Figs or raisins may be used in place of dates. 

901. Date Cream Pudding 

Groups S F P 

To 1 quart milk add 3 tablespoons fine tapioca; cook 
about fifteen minutes, then add the yolks of 2 eggs and 
V 2 cup sugar, well beaten together, and 1 pound of 
stoned and cut dates; cook about fifteen minutes longer; 
remove from fire and fold in the stiffly beaten whites 
of the eggs. Serve either hot or cold, with cream, plain 
or whipped. 


Desserts 


317 


902. Date and Nut Pudding 

Groups St S F P—M 

1 cup sour milk, 2 cups flour, 1 cup butter, y 2 tea¬ 
spoon salt, 1 teaspoon baking soda, y 2 cup nut meats, 
1 cup stoned dates, 2 tablespoons molasses, 2 table¬ 
spoons brown sugar, y 2 teaspoon grated nutmeg. Mix 
all ingredients thoroughly, turn into a well buttered 
mold, cover with buttered paper, and steam steadily 
for two hours. 


903. Date Souffle 

Groups S F P—M 

To the well beaten yolks of 4 eggs add 8 tablespoons 
brown sugar, y 2 pound dates stoned and stewed until 
soft, and a little lemon extract, or lemon juice and 
peel. Fold in the whites of the eggs, beaten stiff with 
some grated orange peel. Bake in a slow oven fifteen to 
twenty minutes. Serve with vanilla sauce. 

Figs or raisins may be used instead of dates in these 
recipes. 

904. Egg Float with Fruit 

Groups F P M—S 

Scald 1 quart milk and sweeten to taste; beat the 
whites of 6 eggs very stiff and drop by spoonfuls into 
the scalding milk; each spoonful will sink, then puff up 
light and fluffy; remove carefully to a large dish, and 
cover with fresh fruit—pitted cherries, raspberries, 
strawberries, or peaches ; make a custard of the remain¬ 
ing milk and egg yolks, flavor to suit taste, and pour 
over all. With a large spoon carefully reverse con- 


318 


Vegetarian Cook Book 


tents of dish, so that the egg float comes on top. In 
serving, cut down through so as to serve the fruit, 
custard and float. 

905. Floating Island 

Groups S F P M—St 

Heat 1 quart milk in a double boiler; when nearly 
boiling stir it into the yolks of 4 eggs beaten with */2 
cup sugar; put back into double boiler, stir until it 
thickens, take from fire, add teaspoon vanilla, then 
set aside to cool. When ready to serve, drop over the 
custard little mounds of white of egg, beaten very stiff 
with powdered sugar. A few currants or a bit of cur¬ 
rant jelly may be put on top of each island. 

The custard may be made with 2 tablespoons corn¬ 
starch and 2 eggs, the cornstarch to be added to the 
milk first. 


906. Fig Pudding (2) 

Groups S M F P—St 

Mix well 2 cups each of finely chopped figs and whole 
wheat bread crumbs; add 1 large tablespoon melted 
butter, 1 cup brown sugar, 2 eggs, juice and grated 
rind of 1 lemon, 1 tablespoon flour. Steam three hours. 
Serve with whipped cream, or with fruit sauce. 

907. Fig Pudding (3) 

Groups St M F S—P 

Follow directions for Dried Fruit Pudding, recipe 
908, substituting chopped figs for peaches, and add¬ 
ing 1 teaspoon ground cinnamon. 



Desserts 


319 


908. Dried Fruit Pudding 

Groups St M F S—P 

Rub y 2 cup butter into 2 y 2 cups graham or whole 
wheat flour; when well blended add 1 cup each of 
sweet milk, molasses, raisins, chopped fine, and dried 
peaches, which have been soaked over night, then cut 
into strips; add a little salt and y 2 teaspoon baking 
soda dissolved in a little hot water. Mix well, steam 
in a buttered mold about three hours. Serve with 
lemon sauce. 

909. Frozen Pudding 

Groups F S—P 

Beat 1 quart cream with sugar to taste, and a few 
drops vanilla; add y 2 pound macaroons broken into 
crumbs. Divide into two parts; to one part add 4 
ounces sweet chocolate; to the other part add candied 
cherries, chopped very fine. Fill a buttered mold 
alternately with these mixtures, and pack in ice and 
salt for five hours. 

910. Chocolate Glace 

Groups F S 

Dissolve 1 pint chocolate ice cream in 1 pint plain 
cream; put 1 tablespoon chocolate ice cream in tall 
glasses, fill % full with the cream mixture; top with 

whipped cream. 

911. Graham Pudding (1) 

Groups St S P F M 

Into 2 cups graham flour stir 1 cup sour milk, 1 table¬ 
spoon melted butter, 1 cup molasses, 1 cup chopped 


320 


Vegetarian Cook Book 


raisins, dredged with flour, y 2 teaspoon each of ground 
cloves and cinnamon, a little nutmeg, a pinch of salt, 
and 1 teaspoon baking soda, dissolved in 1 tablespoon 
boiling water. Beat thoroughly, pour into a well 
buttered mold, and steam three hours. Serve with 
cream or any suitable sauce. 

912. Graham Pudding (2) 

Groups St P F S M 

iy 2 cups graham flour, % cup butter, y 2 cup 
molasses, y 2 cup sweet milk, 2 eggs, y 2 cup raisins, 
y 2 teaspoon soda dissolved in hot water, a pinch of 
salt, and spices to suit taste. Mix well and steam 
three hours. Serve with any preferred sauce. 

913. Grapes in Jelly 

Groups S M F 

Make a clear orange or lemon jelly; fill individual 
molds to the height of about one inch; when hardened, 
place in each mold a small bunch of nice grapes, and 
fill the mold with jelly to nearly cover the grapes. 
When cold, garnish with grapes. Serve with cream. 

914. Holiday Pudding 

Groups St S F P—M 

Mix thoroughly 1 pint bread crumbs with 1 cup 
flour and 1 cup seeded raisins, floured; add 1 cup each 
of molasses and water, 1 egg, 1 tablespoon melted 
butter, and 1 teaspoon baking soda dissolved in a 
little hot water. Fill buttered custard cups or small 
jelly glasses, set in a pan of hot water and steam about 
one hour. Serve in saucers in a border of custard 
sauce. 


Desserts 


321 


If jelly glasses are used, they should be put on strips 
of wood placed across the bottom of the pan to prevent 
cracking the glass. 

915. Lemon Pudding 

Groups F P M S—St 

Beat 1 whole egg and the yolks of 2 eggs, add % C up 
water, and juice of 2 lemons and grated rind of 1; 
mix 1 cup sugar and 2 tablespoons flour, then add the 
eggs, lemon and water; cook in double boiler until 
it thickens; pour into a buttered baking pan and let 
bake ten to fifteen minutes. Beat the whites of the 2 
eggs, add a little sugar and spread over the pudding; 
let brown, cool, and serve. 

916. Steamed Lemon Pudding 

Groups F P St S—M 

Rub to a cream y 2 cup each of butter and sugar; 
add 2 eggs, one at a time, beat well, and add 6 ounces 
sifted bread crumbs and the juice and grated rind of 
1 large lemon. Put into a buttered mold and steam 
thirty minutes. 

917. Maple Pudding 

Groups S F P—St 

Dissolve 2 cups maple sugar or brown sugar in 3 cups 
water; put over the flame and stir until it boils, then 
add 3 tablespoons cornstarch dissolved in a little cold 
water ; let boil ten minutes, then stir in y 2 cup chopped 
walnuts. Serve cold with whipped cream. This is a 
delicious dessert. 


322 


Vegetarian Cook Book 

918. Maple Cream Pudding 

Groups r m s P 

Put 1 quart thin cream in double boiler with a pinch 
of salt, and when boiling add 4 tablespoons arrowroot 
dissolved in a little cold milk; cook until thick and 
smooth, then add a few teaspoons cold milk; remove 
from the fire and add the beaten yolks of 3 eggs; 
return to fire and cook until eggs are set; add 1 
tablespoon maple flavor, pour into a mold dipped in 
cold water, and chill. 

Boil 1 cup maple syrup with l /> cup lemon juice until 
it threads; remove from the fire and cool slightly, then 
add gradually the stiffly beaten whites of 3 eggs; let 
chill; beat 1 cup cream until stiff, then fill into the 
mixture. When ready to serve, turn out the pudding 
and serve with cream. 

919. Marshmallow Pudding (1) 

Groups P S F M 

Beat the whites of 8 eggs very stiff; add 14 table¬ 
spoons granulated sugar; divide into two sections; 
dissolve 1 tablespoon granulated gelatin in % cup 
warm water for each portion, coloring one portion 
pink, leaving the other one white; beat into the eggs 
until gelatin begins to stiffen, then turn into square, flat 
mold, first pink, then white; slice like ice cream; serve 
with whipped cream, garnished with perfect straw¬ 
berries, or candied cherries. 

920. Marshmallow Pudding (2) 

Groups S F P—St 

Soak 2 dozen marshmallows and % cup maple sugar 
in 1 quart cream for four hours; cut an angel food 


Desserts 


323 


cake into layers; spread with the marshmallow prepa¬ 
ration, add another layer of cake, alternating until all 
is used; cover the whole with whipped cream, 
sweetened and flavored to suit taste. Garnish with 
candied cherries or candied rose leaves. 

921. Mound Pudding 

Groups F P S St 

Put 2 tablespoons gelatin into a saucepan with 2 
cups milk; mix 2 tablespoons cornstarch with 4 table¬ 
spoons sugar and 1 cup milk, then add to the gelatin 
and cook five minutes, stirring constantly; remove 
from the fire, add the well beaten yolks of 4 eggs, a 
pinch of salt, y 2 teaspoon almond or vanilla flavoring, 
and y 2 cup blanched almonds; mix and pour into a 
wet mold and set on ice. When ready to serve, deco¬ 
rate with whipped cream and cherries. Serve with 
custard sauce. 

922. Novel Pudding 

Groups F St P M 

To 1 cup bread crumbs add 1 well beaten egg, salt 
and nutmeg to taste; mix well, then add 1 cup butter 
and 2 cups asparagus, cut fine; steam two hours in a 
well buttered mold. Serve with hard or vanilla sauce. 

923. Steamed Nut Pudding (1) 

Groups F S P—St M 

Mix well together y> cup each of sweet milk, butter 
and molasses; add a pinch of salt and enough flour to 
make a fairly stiff batter; stir in y 2 teaspoon baking 
soda dissolved in a little of the milk, and, lastly, add 

Vol. 3—23. 


324 


Vegetarian Cook Book 


% CU P each of seeded raisins, English walnuts and 
almonds, chopped rather fine; butter a mold, dust 
with sifted bread crumbs, put in the nut mixture and 
steam two hours. Serve with whipped cream or any 
preferred sauce. 

924. Orange Souffle 

Groups M F P S St 

To the juice and pulp of 3 oranges and the grated 
rind of 1, add 4 ounces of grated bread crumbs; beat 
the yolks of 3 eggs with 2 tablespoons sugar and 1 cup 
milk; mix well with the oranges and bread crumbs, 
stir in the beaten whites of the eggs, pour into a well 
buttered baking dish, and bake about twenty minutes. 
Serve with fruit sauce or whipped cream. 

925. Paradise Pudding 

Groups M S St F P 

Mix well 3 apples, chopped fine, y 2 cup grated car¬ 
rots, y 2 cup sugar, 2 cups bread crumbs, 3 eggs, juice 
and grated rind of 1 lemon; mix well, put into a but¬ 
tered mold and steam two hours. Serve with hard 
sauce. 

926. Peach Betty 

Groups M St S F 

Follow directions for Brown Betty, recipe 875, 
using sliced peaches instead of chopped apples. 

927. Peach Canapes 

Groups St S M F—P 

Cut sponge cake that is two or three days old into 
two-inch cubes; make a hollow in each, fill with sliced 
peaches, and top with whipped cream. 


Desserts 


325 


928. Peach Dainty 

Groups M S 

Remove the skin from ripe but firm peaches; cut 
in quarters, remove seeds, dip each section in lemon 
juice to prevent discoloration; make a syrup by boil¬ 
ing 1 pound of granulated sugar with y 2 cup water 
until quite thick; let the peaches simmer in this syrup 
for a minute or two; put into the freezer, first re¬ 
moving the dasher, and pack with ice and salt. Freeze 
to the consistency of sherbet. 

929. Peach Delight 

Groups M S St—P F 

Pare peaches, cut in halves and remove stones; boil 
the kernels in y 2 cup water for fifteen minutes, then 
strain; mix y 2 cup sugar with 1 tablespoon flour; 
butter a deep dish well, put in a layer of peaches, 
sprinkle with the sugar and flour, dot with butter, cover 
with another layer of peaches, and continue until all 
are used; pour the water in which the pits were cooked 
over this. Make a rich biscuit dough for the top, and 
place over the whole; slit in a few places to let the 
steam escape. Serve as you would shortcake, with 
cream. 

930. Peach Pudding (2) 

Groups M F S P—St 

Scoop out a shallow loaf of sponge or other plain 
cake, fill the center with sliced peaches, either fresh or 
canned; cover with the yolks of 3 eggs beaten with 2 
tablespoons sugar and 2 cups milk; flavor as preferred; 



326 


Veoetarian Cook Book 


bake in a moderate oven until custard is set. If de¬ 
sired, sprinkle chopped nut meats or grated macaroons 
over the top. Serve with any suitable sauce. 

931. Peaches Served Like Poached Eggs on Toast 

Groups M S F—P St 

Cut yellow peaches in halves, remove skin and 
stones. Put whipped cream on toasted slices of plain 
cake, press the halved peaches, inner side down, into 
it, so as to represent poached eggs. Brush the outer 
surface of the peaches with cream or with powdered 
sugar and lemon juice beaten together until smooth. 

932. Prune Dessert 

Groups M F P S 

Soak 1 cup prunes over night, remove seeds and cut 
into quarters; add 1 cup each of diced celery and 
coarsely chopped nuts. Serve with whipped cream, 
or a sauce made as follows: 

To the well beaten yolks of 2 eggs add 1 tablespoon 
lemon juice, 2 of orange juice, */> cup prune juice, 2 
tablespoons brown sugar, and a little cinnamon. Mix 
well, cook in a double boiler until thick, and fold in 
the whites of the eggs beaten stiff. 

933. Surprise Peaches 

Groups M S F 

Peel and halve large ripe peaches, remove stones, 
fill cavities with vanilla ice cream, cover with the other 
halves of the peaches; hold in place with large tooth¬ 
picks with baby ribbon tied to the end. Should be 
served at once, on paper napkins. 


327 


Desserts 

934. Pineapple Brown Betty 

Groups M St S F—P 

Fill a baking dish* with alternate layers of grated 
pineapple and bread crumbs sprinkled with sugar and 
dotted with bits of butter; the upper layer should be 
of crumbs; cover with a plate and bake about thirty 
minutes in a slow oven, then remove plate and let 
brown on top. Add a little water if the pudding seems 
to get too dry. 

935. Pineapple Glace 

Groups M F S—St P 

Whip sweetened cream very stiff, add pineapple cut 
into small chips, garnish with candied cherries. Serve 
with plain cake. 

936. Pineapple and Marshmallow Dessert 

Groups M S F—St 

Cut 1 medium sized pineapple into large dice, 
sprinkle with sugar and add 1 cup of water. Let 
stand one hour, then spread over marshmallows cut in 
halves and arranged in a glass dish. Serve with 

whipped cream. 

937. Pineapple Pudding 

Groups M S P—St 

Fill a two quart pudding dish about one-third full 
with sliced or diced pineapple; sprinkle with i/o cup 
sugar; let stand ten minutes. Into 1 pint boiling 
water stir 1 heaping tablespoon cornstarch (rubbed 
smooth in cold water) ; let boil ten minutes, allow to 
get cool, and pour over the pineapple; over the top 


328 


Vegetarian Cook Book 


spread the whites of 2 egg s, beaten to a stiff froth 
with 1 tablespoon sugar; put into the oven to brown. 

No sauce is required for this pudding, as the juice 
from the pineapple will be sufficient. 

938. Plum Pudding 

Groups F P St S M 

Break 6 eggs into a large bowl, beat until light, 
then add 1 cup sugar, a pinch of salt, nutmeg and other 
spices to suit taste, 1 cup milk, 1 cup seeded raisins, 
1 cup currants, 1 cup chopped almonds, y 2 cup citron, 
cut into fine strips, 1 cup melted butter, 2 cups bread 
crumbs, 2 cups flour, and, last, 1 teaspoon baking soda 
dissolved in a little hot water. Mix thoroughly, steam 
in a buttered mold or in a bag for four or five hours. 
Serve with hard sauce. 


939. Creamed Rice Pudding 

Groups S F St—M P 

Wash y 2 cup rice and put on to cook in 1 quart cold 
water; let boil two or three minutes, then pour off 
all the water; add 1 pint milk to the rice and cook one 
hour in a double boiler; add y 2 ounce gelatin which 
has been soaked two hours in y 2 cup cold water; 1 cup 
sugar and y 2 teaspoon salt; remove from fire and set 
in a pan of cold water, stirring occasionally; let stand 
until nearly cold, then add 4 tablespoons pineapple 
juice and fold in y 2 cup cream, whipped stiff; put in 
mold; when cold, serve with whipped cream flavored 
with strawberry juice, or plain. Garnish with angelica 
or candied cherries. 


Desserts 


329 


940. Rice and Peach Mold 

Groups S St F P M 

Cook 4 ounces of well washed rice in 1* quart milk 
very slowly until tender; add 2 ounces sugar, a little 
salt, and 2 teaspoons vanilla; rub through a wire sieve. 
Rinse a plain mold or flat bowl in cold water, place 
a /2 of a firm peach in the bottom, inner surface down; 
arrange around it a circle of cherries or fine berries; 
cover carefully with a layer of rice, leaving enough 
room at the sides for a circle of peaches cut into 
eighths, taking care to have the sections of even size; 
finish packing the mold with rice and put on ice to 
set. When ready to serve, invert on a suitable dish, 
put a spoonful of whipped cream in the hollow of the 
peach on top of the dessert, and garnish with cherries 
or berries. Serve with whipped cream or with cherry 
juice thickened with cornstarch and sweetened to taste. 

941. Rhubarb Pudding 

Groups M S St—F 

Into a well buttered baking dish put 2 cups rhubarb, 
cut into inch long pieces without paring; pour over 
1 cup brown sugar (the light brown grade), and y 2 
cup boiling water. Make a batter of 2 cups flour, 1 
dessertspoon butter, 2 tablespoons sugar and y 2 cup 
boiling water; pour over the rhubarb, and bake twenty 
minutes in a hot oven. 

942. Snow Balls 

Groups St P F M 

Cream y 2 cup butter, add 1 cup granulated sugar, 
and beat well; mix 2 level teaspoons baking powder 


330 


Vegetarian Cook Book 


with 2 cups flour and y 2 cup milk; beat the whites 
of 5 eggs very stiff and add lightly; fill buttered cups 
half full of the mixture and steam one hour; roll in 
powdered sugar and serve with fruit sauce. 


943. Snow Bisque 

Groups F P S—St M 

Dip slices of stale cake in milk; to the well beaten 
'white of egg add chopped blanched almonds and pow¬ 
dered sugar to taste. Spread over the cake and heat 
in the oven, then brown on top. 


944. Sour Cream Pudding 

Groups F S St P—M 

1 cup sour cream, % cup chopped raisins, 1 scant 
cup sugar, the yolks of 3 eggs, the stiffly beaten whites 
of 2 eggs added at the last, and a little cinnamon; line 
a baking dish with biscuit dough, fill with the cream 
and bake. Spread with meringue and brown in the 
oven. 


945. Steamed Pudding with Strawberry Sauce 

Groups St P F S M 

Beat together the whites of 2 eggs and the yolks 
of 1; add 1 cup milk, y 2 cup cold water, 2 tablespoons 
melted butter, and a pinch of salt; stir into this mix¬ 
ture iy 2 cups flour, sifted twice with 3 level teaspoons 
baking powder; when perfectly smooth, put into a 
buttered pudding mold and steam forty minutes, or 


Desserts 


331 


twenty minutes if individual molds are used. Should 
be served as soon as taken from the fire. 

For the sauce: Rub to a cream iy 2 cups sugar with 
y 2 cup butter; stir into this 1 quart ripe strawberries, 
quartered, with their juice. Let stand in a cool place 
about two hours before serving. 

946. Steamed Nut Pudding (2) 

Groups F S P St—M 

Mix well together y 2 cup each sweet milk, butter 
and molasses; add a pinch of salt, flour enough to make 
a good batter, and y 2 teaspoon soda, dissolved in the 
milk; stir in % cup each of seeded and chopped 
raisins, chopped English walnuts and minced figs; 
dredge fruits and nuts with flour, turn the pudding 
into a buttered mold and steam for two hours. Serve 
with sauce made as follows: 

Cream cup butter with y 2 cup sugar; set in boil¬ 
ing water and beat until frothy; add 1 cup whipped 
cream and 1 tablespoon fruit juice; use at once. 

947. Strawberry Pudding 

Groups M F S P St 

Rub to a cream 1 cup sugar and 1 tablespoon butter; 
add the well beaten yolks of 4 eggs, 2 cups bread 
crumbs, and 4 cups milk; pour into a buttered baking 
dish and bake, covered, until firm. Without taking 
from the oven (to prevent falling) spread quickly with 
2 cups nice, ripe strawberries, sprinkle with sugar to 
suit taste, and cover with the whites of eggs beaten to 
a stiff froth with y 2 cup powdered sugar; set back in 
the oven until lightly browned. Eat cold, with cream. 


332 


Vegetarian Cook Book 


948. Strawberry Souffle 

Groups M S P F 

Soak 1 box powdered gelatin in y 2 cup cold water 
for half an hour; stir 1 cup sugar in 1 pint strawberry 
juice and boil three minutes; while still hot, pour over 
the gelatin; let stand until it begins to thicken, then 
whip with an egg beater and allow to cool; add 1 cup 
chopped strawberries; when firm, serve with whipped 
cream. • 


949. Toby Pudding 

Groups St S—M F 

Cut stale bread into cubes; fill a buttered mold nearly 
full and pour over it a glass of hot currant jelly; leave 
until it has set. Turn out and serve with whipped 

cream. 


SAUCES FOR PUDDINGS 

950. Raw Fruit Sauce 

Groups M S 

Crush berries of any kind, one or more varieties, 
sweeten and serve with puddings or rice. 

951. Fruit Sauce 

Groups M St S 

Take any desired fruit, cover with water and cook 
until tender; strain, thicken with a little cornstarch, 
and sweeten to taste. 


Desserts 


333 


952. Grape Sauce 

Groups S M—St P 

Pick and wash Delaware grapes, add a little water 
and let cook about half an hour. Sweeten and let 
cool. Thicken with cornstarch if desired. 

953. Mock Maple Syrup 

Group S 

Dissolve brown sugar in boiling water. When cool, 
flavor with vanilla. 

954. Cream Sauce 

Groups F S 

Beat well 1 cup rich cream with powdered sugar to 
suit taste. Flavor with almond extract or grated 
blanched almonds, allowing 1 bitter almond to every 10. 

955. Whipped Cream Sauce 

Groups F S 

Cream cup butter with y 2 cup sugar; set in boil¬ 
ing water and beat until frothy. Add 1 cup cream, 
which has been whipped very stiff. If a fruit flavor 
is desired, add 1 tablespoon grape or any other fruit 
juice. 

956. Soft Custard Sauce 

Groups F S P—M 

Heat 2 cups milk in a double boiler. When scalding, 
pour it, a little at a time, into the yolks of 3 eggs 
beaten with 3 tablespoons sugar. Put back into the 
double boiler and let thicken, then flavor with vanilla 
and set aside to cool. 


334 


Vegetarian Cook Book 


957. Foamy Sauce 

Groups P F S—M 

1 cup sugar, yolks of 3 eggs; stir constantly for ten 
minutes, or until it gets foamy; add 1 teaspoon vanilla 
or almond flavor. Serve at once. 

958. Caramel Sauce 

Groups S F St 

Rub 1 teaspoon flour into 2 cups brown sugar, add 
butter the size of a walnut (melted), then y 2 cup cream. 
Beat well, and cook in a double boiler, stirring fre¬ 
quently until the mixture has a waxy appearance. Re¬ 
move from the fire and flavor with vanilla. 

959. Cardinal Sauce 

Groups M St—F 

Cook 1 cup of cherries, stoned, y 2 cup raisins and 
y 2 cup pineapple, cut into cubes, in 1 quart of water 
until tender, then add the juice of 1 lemon, a little 
cornstarch dissolved in milk, 1 orange cut into cubes; 
sweeten to taste, and, if desired, add the well beaten 
yolk of 1 egg. 

960. Chocolate Sauce 

Groups S F P—M 

Heat 1 pint milk to boiling. In a separate pan, 
melt 2 ounces bitter chocolate, shaved fine, with 3 
tablespoons sugar and about % cup boiling water. 
When perfectly smooth, add this to the milk and stir 
until well blended. Beat the yolks of 3 eggs with 3 
tablespoons sugar, a pinch of salt and a little cold milk. 
Into this mixture pour slowly, with constant stirring, 
the boiling milk and chocolate. Return to the fire and 


Desserts 


335 


let come to boiling, then set aside to cool. Stir occa¬ 
sionally until quite cold. Add 1 teaspoon vanilla. 

961. Ema’s Hard Sauce 

Groups S F P 

Rub cup butter to a cream, add, gradually, 1 cup 
powdered sugar, always stirring in one direction, and 
the whites of 2 eggs. When light and foamy, flavor 
with extract of vanilla and keep in a cool place until 
wanted. Grate a little nutmeg over the top. 

962. Nutmeg Sauce 

Groups S F P—M 

Rub V 2 cup sugar to a smooth cream with 2 table¬ 
spoons butter. Add 1 egg, beaten very light, 1 table¬ 
spoon lemon juice, and 1 heaping teaspoon grated nut¬ 
meg. Beat well, then add 3 tablespoons boiling water. 
Place the dish in a pan of boiling water and keep 
stirring until the sauce is scalding hot, but do not 
let it boil. 

Cinnamon sauce may be made in the same manner. 

963. Orange Sauce 

Groups M S F—St 

Dissolve Yi cup sugar in IV 2 cups boiling water. 
Thicken with 1 heaping tablespoon cornstarch, rubbed 
smooth in a little cold water. Let boil about ten 
minutes, then add the juice of 2 oranges and some 
of the grated orange rind, also a lump of butter the 
size of a walnut, and pour the mixture into the beaten 
yolk of 1 egg, stirring constantly until well blended. 


336 


Vegetarian Cook Book 


964. Pudding Sauce 

Groups F S P 

V'l cup of butter, 1 cup sugar, 1 egg, 1 teaspoon 
vanilla. Stir for fifteen minutes, and just before serv¬ 
ing add 2 tablespoons boiling water. 

965. Vanilla Sauce 

Groups S F St—M 

Rub 1 cup brown sugar into y 2 cup butter, and stir 
in one direction until foamy. Add 2 tablespoons flour. 
When well mixed, add enough boiling water to make 
the right consistency, and let boil about three min¬ 
utes, with constant stirring. Add the juice of % 
lemon and flavor with extract of vanilla to suit taste. 

SWEETS 

In place of other dessert, two or three pieces of 
wholesome home-made confections may be eaten by 
the normal person. It should never be a part of the 
curative diet, however. 

A few recipes for the more simple and wholesome 
sweets are appended. 

966. Steamed Dates 

Groups S M 

Dates washed and steamed are a wholesome and 
delicious confection. 

967. Stuffed Dates 

Groups S M P—F 

Remove the stones from raw or steamed dried dates, 
and fill cavities with cottage or cream cheese, English 
walnuts, hickory or pecan meats. 


Desserts 


337 


968. Fruit Cheese 

Groups S M P—F St 

Take equal parts of figs, dates and pecan meats, mix 
and mince in a chopping bowl, then run through a nut 
grinder twice, until thoroughly mixed. Do not grind 
so fine as to press the oil from the nuts. Turn out 
onto a bread board covered with oiled paper and 
roll the mass to about one-half inch thickness. Then 
cut into cubes, similar to caramels, or into round or 
fancy shapes with tiny cutters, or the dough may be 
formed into small balls. The pieces may be wrapped 
in oiled paper, packed into tin boxes and kept for 
some time, or the cheese may be packed into small cans 
and sliced when ready to serve. 

Raisins, prunes or dried pears may be substituted or 
added. 

This makes a delicious and very wholesome confec¬ 
tion. 

969. Popcorn Balls 

Groups St S—M 

Boil without stirring until the syrup will snap up 
like glass after being dropped in cold water, 1 cup 
molasses, 2 cups brown sugar, 1 tablespoon butter and 
2 of lemon juice. This quantity is for about 3 quarts 
of popped corn. Pour syrup over corn and mix with a 
spoon, stirring well from the bottom. When forming 
into balls, do not crush too tightly and dip the hands 
occasionally in cold water to keep from sticking. 

970. Brown Sugar Fudge 

Groups S—F P 

3 cups light brown sugar, 1 cup milk, 1 tablespoon 
butter, 1 tablespoon lemon juice. Boil until it hardens, 


338 


Vegetarian Cook Book 


take from fire and stir, adding vanilla, until it creams; 
add nut meats if desired, pour on buttered platter and 
cut into squares. 

971. Sea Foam Fudge 

Groups S P F—M 

Boil together 2 cups brown sugar, i /2 CU P water until 
it spins a thread; pour into the stiffly beaten whites 
of 2 eggs. Add piece of butter then add 1 pound wal¬ 
nut meats cut in pieces. Drop by spoonful on buttered 
paper. 

972. Maple Candy 

Groups S—M P F St 

Take 2 pounds maple sugar, 2 cups milk, 2 table¬ 
spoons butter. Boil until it forms a soft ball when 
dropped in cold water; beat until it begins to harden, 
and pour into a tin. One cup of nuts, particularly 
butternuts, makes a desirable addition. 

973. Blanched Almonds 

Groups P F—M St 

Cover almonds with boiling water and let stand five 
minutes; drain, put into cold water and rub off skins. 
Put a piece of butter or some olive oil in a pan, add the 
nuts and brown slightly in oven. A little salt may 
be added. 

974. Garden * 1 Ginger’* 

Groups S—M 

A delightful substitute for preserved ginger can be 
made at small expense from carrots. If white carrots 



Desserts 


339 


can be procured garden “ ginger” will resemble pre¬ 
served ginger more closely in color, but either white or 
yellow carrots may be used. Choose carrots of fine 
texture and boil for ten minutes. Scrape off the out¬ 
side layer and quarter lengthwise; cut in quarter inch 
pieces, discarding the points and core. Boil until ten¬ 
der, changing the water several times. To 1 pound 
of the prepared carrots add 2 pounds of brown sugar, 
1 quart of water, 2 ounces of green ginger root shaved 
fine, and the grated rind and the juice of 1 lemon. Boil 
for fifteen minutes. Repeat the process for four suc¬ 
cessive days until the syrup is thick. If green ginger 
cannot be obtained substitute 1 ounce of ground ginger. 
This must be put into a bag made of cloth so fine that 
it will not allow the grains to escape during the boil¬ 
ing. It can be finished as a confection at once and 
packed away dry, but the better method of preserva¬ 
tion is to leave it in the syrup until wanted. To finish* 
heat the syrup—with the “ginger” in it, of course— 
thoroughly and then drain. When no syrup drips from 
the “ginger” roll each piece in granulated sugar and 
place on a wire tray, making sure the pieces do not 
touch each other. Put the tray into an oven very 
slightly heated. When dry it is done. 

975. Mint Jelly 

Groups S M 

Mint jelly made from peas, canned or fresh, has an 
attractive shade of green that is as inviting as the 
flavor is satisfying. Prepare green peas by boiling, and* 
when cooked, drain off the liquid and put peas through 
a sieve. Dissolve 1 ounce of gelatin in % cup of water. 
Cook i/2 cup prepared peas with 2 cups sugar 

Vol. 3—24. 


340 


Vegetarian Cook Book 


and y> cup water. When boiling add the gelatin and 
continue to cook until the mass will drop in a stringy 
point from the end of a wooden paddle—about 20 
minutes. Flavor with peppermint. Pour the mass on a 
cold marble so it will form drops. When set, lift with 
a thin knife, place the drops together in pairs, base 
to base, and roll in sugar. 


976. Sultana Fudge 

Groups S St—M P 

Cover either dried lima beans or ordinary shelled 
beans with cold water and let stand over night. In 
the morning boil until soft and force through a fine 
sieve to remove all the skins. Boil together 2 cups 
of sugar, y 2 cup of the prepared beans, y 2 cup water 
and 1 tablespoon butter. When the mass has boiled 
add 1 cup of milk, y 3 at a time, and cook until the 
mixture threads when tested in cold water. Remove 
from the fire and add y> cup of sultana raisins and 
1/4 cup of cut pecan meats. Pour on waxed paper on 
a marble slab. When set, mark it in squares, and when 
cold, cut it. 


977. Date Balls 

Groups S M P 

Stone and chop 3 cups of dates; add 1 cup of chopped 
walnut meats, 1 tablespoon of honey or a fruit syrup 
and 1 tablespoon of chopped preserved ginger; then 
run through a chopper. Make into balls and roll in 
cocoanut. 


Desserts 


341 


978. Tomato Marshmallow 

Groups S St M 

Cook and strain ripe tomatoes. If canned tomato is 
used it must be drained, cooked and strained. Make 
a syrup of y 2 cup of this strained tomato and 1 cup of 
sugar. Cook to 230 degrees F. Pour this syrup over 
3 cups of sugar moistened with *4 cup water. Stir, add 
1 cup of water and cook to 240 degrees F. Remove 
from the fire and add 3 tablespoons of gelatin dissolved 
in 1 cup of water. Mix and strain. With a wooden 
paddle beat the mass until it becomes foamy and white, 
then gradually add the beaten whites of 2 eggs and 
continue beating until it is stringy and almost set. 
Sift in 1 tablespoon of cornstarch, stir well, and 
pour on a slab of marble previously dusted with con¬ 
fectioner’s sugar. Let dry for twelve hours and cut in 
squares. If the marshmallow is to be eaten plain, roll 
it in confectioner’s sugar, or in starch made of one part 
of cornstarch and two parts of sugar. It may be dipped 
in crystal syrup and rolled in granulated cocoanut, or 
coated with chocolate. 

979. Plum Pudding Candy 

Groups S—M P 

Put 6 cups of brown sugar into a large saucepan; add 
1 cup of water and 1 tablespoon of lemon juice, and 
stir over the fire until dissolved; then add a pinch of 
cream of tartar and boil to 290 degrees F by the ther¬ 
mometer, or until it is brittle when tried in cold water. 
Pour out at once on a large buttered platter. When 
cool enough to handle, pull until white; then knead 
in 2 cups of chopped figs, 1 cup of seedless raisins, 1 
cup of chopped preserved cherries, 1 cup of chopped 


342 


Vegetarian Cook Book 


candied citron peel, 1 cup of chopped cocoanut, 1 cup 
of chopped blanched almonds and y 2 CU P chopped 
candied Angelica. (Any other combination of chopped 
dried fruits and nuts may be used.) Turn into a square 
buttered pan and sprinkle powdered cinnamon over the 
top. Leave it in a cool place for eight hours to harden. 
Serve in slices. 

980. Beet Puffs 

Groups S—P M F 

Cut one medium sized beet into thin slices, cover with 
y 2 cup of water and cook until tender. Drain and to 
the liquid add 2 cups of brown sugar. When this has 
boiled for four minutes add y 2 CU P of the cooked beet 
cut into small pieces. Cook to 240 degrees F. Remove 
from the fire and let stand until it ceases to steam. 
Beat the whites of 2 eggs to a stiff froth and add 
the beet mixture, beating thoroughly. Because this 
mixture is foamy and sets quickly it must be handled 
rapidly. Take a small portion at a time in a teaspoon 
and with a pecan nut, push the mixture from the spoon 
on to a waxed paper, leaving the nut meat imbedded in 
the puff. 

981. Pineapple Bars 

Groups S—M F 

Put 2 cups of sugar into a saucepan; add 1 cup of 
cream and 1 tablespoon of golden syrup or honey, then 
stir together until the mixture boils; add 2 cups of 
chopped pineapple and the strained juice of y 2 lemon, 
and boil briskly for ten minutes, or 240 degrees F. by 
the thermometer. Remove from the fire, allow to cool 
for two minutes, and beat with a wooden spoon until 


Desserts 


343 


the mixture is sugary and shows signs of stiffening. 
Pour into a buttered tin, and, when half cold, cut into 
neat bars. Other candies are made from the same 
foundation, such as ginger, tutti-frutti and fig candy. 

A FEW SIMPLE CAKES 

982. Date and Nut Cake 

Groups F P S M 

To 1 cup chopped dates, 1 cup chopped nuts, y 2 cup 
sugar, 3 tablespoons flour and 1 teaspoon baking pow¬ 
der, add 3 well beaten eggs; bake in a moderate oven 
about thirty minutes. 

983. Peace Cake 

Groups St S—M F 

2 cups brown sugar, 2 cups hot water, 2 tablespoons 
oil or butter, 1 teaspoon clove, 1 teaspoon cinnamon, 
1 package seeded raisins. Boil all together five minutes 
after it bubbles. When cool, add 1 teaspoon soda dis¬ 
solved in 1 tablespoon hot water, and 3 cups flour. Bake 
in moderate oven forty-five minutes. Makes two small 
loaves. 

984. Oatmeal Wafers 

Groups St S—P F M 

1 cup sugar, 2 eggs, 1 tablespoon butter, 2 y 2 tea¬ 
spoons baking powder, 1 teaspoon almond flavoring, 
2 y 2 cups rolled oats. Drop a teaspoonful at a time on 
buttered tins three inches apart and bake. 



344 


Vegetarian Cook Book 


985. 


Cream Sponge Cake 

Groups St S—P F M 


1 cup sugar, drop 2 eggs in cup and fill cup with 
cream, beat this with sugar. 1*4 cups flour, lty tea- 
spoons baking powder, or if sour cream is used a little 
soda may be added. Flavor and bake. 


Honey Cream Cake 

Groups St S—P M F 


966. 


*4 cup margarin, 1 cup sour cream, 1 cup honey, Vk 
cup brown sugar, 2 eggs, 1 teaspoon salt, 1 teaspoon 
soda, % teaspoon cinnamon, 14 teaspoon nutmeg, 2 y 2 
cups flour. Cream the margarin, add the sugar and 
honey. Beat the eggs, combine with the sour cream, 
and add to the mixture. Sift together the dry ingre¬ 
dients and add, stirring constantly. Pour into a large, 
shallow, greased pan. Bake in a moderate oven for 
about three-quarters of an hour. Cool in the pan and 
cut into squares when cold. This cake keeps well. 

987. Fairy Gingerbread 


Groups St S—P M F 


1 cup butter, 2 cups sugar, 1 cup milk, 4 cups flour, 
% teaspoon soda, 1 tablespoon ginger. Beat butter to 
a cream. Add sugar gradually and when very light the 
ginger and the milk in which the soda has been dis¬ 
solved, then the flour. Turn baking pans upside down 
and clean bottoms very carefully. Butter them and 
spread a very thin layer of the mixture on them. Bake 
in moderate oven until brown. While still hot cut 
quickly into squares with knife. Slip knife under them 
evenly and quickly aud remove from pan. Keep in a tin 


Desserts 


345 


box. The mixture must be spread as thin as a wafer 
on bottom of pan and when removed put on flat dish 
till cool. It must be cut the instant it comes from the 
oven. 

988. Sponge Cake 

Groups St S P— F 

5 eggs, 1 cup sugar, 1 cup flour. Sift flour and sugar 
separately three times. Beat eggs and sugar twenty 
minutes then fold in flour and teaspoon of lemon ex¬ 
tract. Bake twenty minutes. 


346 


Vegetarian Cook Book 


SAMPLE MENUS 

Containing Raw Foods Only 


Banana Soup 
Osage Melon 

Shallots Celery 

Combination Salad 
Morocco Grapes Assorted Nuts 
Figs Persimmons 


Cream of Celery Soup 
Water Cress Carrots 

Banana Salad 
with Piquant Cheese Balls 
Sliced Tomatoes 

Unfired Bread Honey 

Orange Ambrosia 


Cream of Apple Soup 
Water Melon Cup 
Tomatoes Cucumbers 

Favorite Salad 
Golden Bantam Sweet Corn 
(on cob) 

Peach Surprise 


Oatmeal Fruit Soup 
Olives Chipped Pineapple 
Cabbage Cups Grated Carrots 
Cottage Cheese, with Chives 
Fruited Whipped Cream 


SAMPLE MENUS 
Containing Cooked and Raw Foods 


Relishes 

W ater Cress Green Onions 

Salad 

Pineapple Salad 
Vegetables 

Sweet Potato Nut Roast 
Cream Gravy 

Spinach Mashed Potatoes 

Dessert 

Tutti Frutti Ice Cream 
Wafers 


Soup 

Cream of Tomato 

Relish 

Cucumbers 

Salad 

Waldorf Astoria 

Vegetables 

Egg Plant Souffle Green Beans 

Dessert 

Rice Pudding. Cardinal Sauce 







Relishes 


Sample Menus 


346a 


Celery Olives 

Salad 

French Fruit Salad 

Vegetables 

Sanitarium Chop Suey 
Green Peas Potato Puff 

Dessert 

Floating Island 


Relishes 

New Beets Celery 

Salad 

Pimiento Salad 

Vegetables 

Hungarian Goulash 

Escalloped Corn 

Riced Potatoes 

Dessert 

Lemon Foam 


Relishes 

Celery Ripe Olives 

Salad 

Piquant Salad 

Vegetables 

Creamed Cucumbers on Toast 
Buttered Beets 
Potatoes on the Half-Shell 

Dessert 

Washington Baked Apples 


Soup 

Cream of Peas 

Relishes 

Shallots Celery 

Salad 

Poinsettia Salad 

Vegetables 

Corn on Cob Brussels Sprouts 

Dessert 

Concord Grape Pudding 
with Cream 


Soup 

Consomme 

Relish 

Sliced Spanish Onions 
Salad 

Shamrock Salad 

Vegetables 
Sweet Potato Croquettes 
Tomato Sauce 

Scotch Kale Stewed Carrots 

Dessert 

Baked Peaches 


Relish 

Fruit on the Half-Shell 
Salad 

Greek Salad 

Vegetables 

Turkish Pilaf 

Escalloped Tomatoes 

Schnittbohnen 

Dessert 

Delicate Custard 







346b 


Vegetarian Cook Book 

SAMPLE MENUS—Continued 


Soup 

St. Julian 
Relish 

Cranberry Sauce 

Salad 

Casaba Melon Salad 
Vegetables 

Barley Sausages. Brown Gravy 
Asparagus 

Dessert 

Macaroon Whip 


Soup 

Clear Soup Croutons 

Relish 

Sliced Tomatoes 
Salad 

Florida Salad 

Vegetables 

Vegetable Roast, with Onion Rings 
English Vegetable Marrow 

Dessert 

Apple Snow 


Relishes 

Young Carrots Radishes 

Salad 

Lettuce 

with Thousand Island Dressing 

Vegetables 

Leipziger Allerlei Riced Potatoes 
Stuffed Baked Tomatoes 

Dessert 

Prune Souffle 


Relishes 

Cucumbers Celery 

Salad 
P lum Salad 

Vegetables 

Cabbage with Brown Butter 
Green Beans 
Baked Sweet Potatoes 

Dessert 

Lemon Foam 


Relishes 

Green Onions Yellow Tomatoes 

Salad 

French Fruit Salad 

Vegetables 

Lima Beans Parsley Potatoes 

Escalloped Tomatoes 

Dessert 

Chocolate Pudding with Cream 






PART II 


A B C OF 

Natural Dietetics 







PART II 


CHAPTER I 

WHY WE FAVOR A VEGETARIAN DIET 

We exclude from our dietary the flesh of dead ani¬ 
mals because it doubles the work of our organs of 
elimination and overloads the system with animal waste 
matter and poisons. The following may serve to ex¬ 
plain this more fully: 

Two processes are constantly going on in every ani¬ 
mal organism—a building up and a tearing down 
process. The red blood carries into the body the various 
elements of nutrition and comes back laden with poi¬ 
sonous gases, broken down cell material, and devital¬ 
ized food products. This debris is carried in the 
venous blood to the various organs of depuration and 
excreted in the form of feces, urine, mucus, perspira¬ 
tion, and so forth. Every drop of venous blood and 
every bit of animal flesh is contaminated with these 
poisonous excretions of the animal body—the feces of 
the cells. The meat eater, therefore, has to eliminate, 
in addition to his own morbid waste products, those of 
the animal carcass. 

Chemical analysis proves conclusively that uric acid 
and other uremic poisons contained in the animal 
body are almost identical with caffein, thein and nico- 
tin, the poisonous stimulating principles of coffee, tea 
and tobacco. This puts flesh foods, meat soups and 

347 



348 


Vegetarian Cook Book 


meat extracts in the same class with coffee, tea, alcohol, 
tobacco and other poisonous stimulants. It explains 
why meat stimulates the animal passions and why it 
creates a craving for liquor, tobacco and other stronger 
stimulants. 

Not long ago we saw a father in high glee at the 
sight of his little two year old baby boy chewing 
busily at a piece of rare beefsteak, the blood running 
from the corners of his mouth. Daddy proudly 
related that baby already liked his coffee as well as 
anybody else in the family. Imagine the tender, sensi¬ 
tive nervous system of the little child, from the cradle 
up, over-irritated with these powerful stimulants! 
Well informed physicians tell us that a very large 
percentage of children acquire unnatural sexual habits 
before they leave the public schools. Is it any wonder? 

It must also be taken into consideration that the 
morbid matter of the dead animal body is foreign and 
uncongenial to the excretory organs of man; in other 
words, that it is much harder for them to eliminate 
the waste matter of an animal carcass than that of the 
human body. 

Moreover, the formation of ptomains, or corpse poi¬ 
sons, begins immediately after the death of the animal. 
This is a serious matter, since meat and poultry are 
kept in refrigerators for many months and sometimes 
for years before they reach the kitchen, green and livid 
looking, and sending forth suspicious odors which have 
to be doctored with chemicals and spices. 

The nobler among carnivorous animals devour only 
freshly slaughtered prey; it remains for scavengers of 
the hog and hyena type, and for man, to feast on flesh 
long cold and stark and tainted by the odors of in¬ 
cipient decay. 


Why We Favor A Vegetarian Diet 349 

The foregoing statements will explain why even the 
best of meats are detrimental to health, but the danger 
becomes much greater when soup, roast, ham or sau¬ 
sage trace their origin to tubercular or “lumpy-jaw” 
cattle, or to scrofulous or cholera-infected hogs. Raw 
meat is especially dangerous, because it is often the 
source of trichinae, tapeworms and other parasitic 
infections. 

The word scrofula is derived from the Latin word 
“scrofa” (sow), indicating that the ancients recog¬ 
nized the relationship between eating pork and scrofu¬ 
lous diseases. 

Even the artificial fattening processes to which the 
animals are subjected in order to increase their weight 
and consequent market value are fraught with deleteri¬ 
ous effects upon the meat products of their slaughter. 
It is a well recognized fact that, in most instances, a 
superabundance of flesh on the human animal is 
synonymous with systemic poisons and incipient dis¬ 
ease. Why should we expect better results from this 
unnatural and inhuman, though unquestionably “ profit¬ 
able, ” stuffing treatment inflicted upon cattle, hogs, 
chickens, and so forth, just prior to their conversion 
into food for man? 

Still other powerful influences tend to poison the 
flesh of slaughtered animals. It is now well understood 
that emotions of worry, fear and anger actually poison 
blood and tissues. Fear and anger of the mother poison 
her milk and, through the milk, her nursing babe. The 
bite of an infuriated man has often proved as poi¬ 
sonous as that of a mad dog. All of us have experienced 
the poisonous and paralyzing effects of worry and fear. 
Animals are instinctively very sensitive to approaching 
danger and death. Fear is one of their predominating 
characteristics. 


350 Vegetarian Cook Book 

Uow excited they must be by emotions of worry, 
anger and fear, after many days of travel, closely 
packed in shaking cars—hungry, thirsty, tired, scared 
and angered to the point of madness! Many die before 
the journey is ended; others are driven, half dead with 
fear and exhaustion, to the slaughter pens, their in¬ 
stinctive fear of death augmented by the sight and 
odor of the bloody shambles. 

Think of the wounded deer and rabbit chased by 
hounds for many miles before death ends their agonies. 

Arguments of the Antis 

Arguments in favor of vegetarian diet are usually 
met with such brilliant objections and criticisms as, 
“Why did God create cows and hogs if they were not 
intended for us to eat?” To this thoughtful query 
we sometimes reply by asking the still deeper question, 
“Why did God create you if you are not to be eaten?” 
Others tell of the man who eats meat, smokes tobacco, 
drinks coffee and brandy, and is now four score years 
old and in perfect health. All are sure that our argu¬ 
ments are mere theories and that nobody can actually 
prove the truth of our statements. 

The fact that some people are so constituted that 
they can withstand the injurious effects of bad habits 
for many years does not imply that others can indulge 
with the same impunity or that the hale and hearty ones 
w T ould not be more hale and hearty w ithout the poisons. 
Most of these rugged persons ow r e their iron constitu¬ 
tions to favorable heredity, simple, natural surround¬ 
ings and frugal fare in early life. Most of them were 
reared on the farm, or came from the European peas¬ 
antry, w T ho are practically vegetarians. Though these 


Why We Favor A Vegetarian Diet 351 

robust ones may endure for a long time the weakening 
influences of “high living/’ their offspring have to pay 
the penalty in bad heredity. 

Careful observation discloses the interesting fact that 
the descendants of these hearty pioneers, when exposed 
to the degenerating influences of our city life become 
extinct in the third, fourth or fifth generation. 

The most direct and positive proof that meat eating 
is injurious to health and that it prevents the cure of 
serious chronic ailments comes to us in everyday 
practice. 

Some years ago there came to us for treatment a 
woman whose head was covered on one side by a can¬ 
cerous mass of large proportions. Her troubles had 
started two years earlier with an operation for the 
removal of a wen, “because it didn’t look well.” Neither 
she nor the learned surgeon, however, took into con¬ 
sideration that behind the wen lurked a constitutional 
psorie taint, in consequence of which the scar left by the 
operation soon became inflamed, opened and began to 
discharge pus. Four different times the wound was 
operated on, but in spite of antiseptics, cauterization, 
skin grafting and everything else the surgeons’ skill 
could do, it would not “stay healed.” After the fourth 
operation the growth became so large and malignant 
that the surgeons were at the end of their wits. They 
said the growth had developed into a true cancer and 
dismissed the patient as incurable. 

In this state she came under our treatment and im¬ 
proved rapidly. After five months of natural living 
and treatment, when scrofula, psora, systemic toxins 
• and drug poisons were thoroughly eliminated from her 
system, the growth had disappeared and the wound 
was covered with healthy new skin. 

Vol. 3—25. 


332 


Vegetarian Cook Book 


Some time after this, however, she returned and re¬ 
ported that the wound had opened once more. On 
catechizing her we found that—tempted by other mem¬ 
bers of the family—she had commenced to eat meat. 
Following our strict advice she again adhered closely 
to her vegetarian regimen, the wound immediately 
ceased to discharge, and healed once more. Several 
times after, she had the same experience. Whenever 
she partook of meat and coffee the wound would open 
and discharge. 

Another case w r hich came under our treatment was 
that of a man about thirty years of age. When 
we first attended him in his home he had been in bed 
with inflammatory rheumatism for five months. He 
■was unable to use his limbs, and his friends had given 
up all hope of recovery. After four w'eeks of treatment 
under our direction at home he w r as able to come to our 
sanitarium; tw'o months later he w r as practically a well 
man, only there w'as some inflammation and swelling 
in his right foot, w'hich made walking very painful. For 
three months afterward, in spite of vigorous natural 
treatment, this painful lesion would not yield. Then 
we became convinced that something was w'rong. We 
told him that somehow' he must be violating the law; 
if our treatment w r as good enough to cure the w'orst of 
his ailments, this comparatively insignificant symptom 
should also yield. 

“Well, doctor/’ he answered, “I am living strictly 
according to directions, but I have been taking a little 
meat now and then, and I smoke one or two pipes of 
tobacco a day. I thought this could not harm me.” 

We explained to him that his system, under the 
influence of natural living, had become purified to 
such a degree that it was sensitive now to even small 


Why We Favor A Vegetarian Diet 353 

quantities of poison; that there was just enough uric 
acid and nicotin in the occasional piece of meat and 
pipe of tobacco to keep the weak part irritated and 
inflamed. lie followed our directions more conscien¬ 
tiously, and from that day the inflammation began to 
subside. Within a few weeks it disappeared entirely. 

Still another phenomenon of common occurrence con¬ 
firms our opinion that meat eating is neither natural 
nor necessary to man. People who have eaten meat 
regularly from childhood adopt and follow under our 
advice a strictly rational vegetarian diet. After sev¬ 
eral months of meatless regimen they partake of some 
tempting roast or fowl and are very much surprised 
at the result of their experiment. They find that the 
tempting morsel does not taste as they anticipated. 
In many instances they experience unpleasant disturb¬ 
ances in their digestive organs, bad taste in the mouth, 
nausea, diarrhea, and similar protests against un¬ 
natural food. 

One may cease eating bread, fruits or vegetables for 
many years, and when these foods are taken again 
there is never a sign of protest on Nature’s part; on 
the contrary, they are relished more than ever. 

Persons who have broken and conquered the whis¬ 
key or tobacco habit have similar experiences. A glass 
of whiskey or a cigar taken after a long interval of 
total abstinence nauseates them as much as when they 
first began to drink or smoke. They have to learn it 
all over again. Complaints like the following are quite 
familiar: “Why, doctor, this simple life is making me 
so weak that I cannot smoke a cigar without it turning 
my stomach inside out; it makes me as sick as a green 
school boy.” 

These acute revulsions are not due to a weakening 


354 


Vegetarian Cook Book 


of the system, but to the fact that the nervous organism 
is once more sensitive and strong enough to revolt 
against noxious poisons and to forcibly eliminate them. 
But, after repeated indulgence, the sensory nerves be¬ 
come so weakened that they can no longer protest, 
and our backslider is then again “strong enough” to 
enjoy his steak, smoke, coffee and liquor. 

What a glorious experience in other cases, (for a 
while) this return to stimulants becomes! The system, 
under the purifying and relaxing influences of natural 
living, has become so pure and sensitive that it fully re¬ 
sponds to powerful stimulants. Our recreant friend 
feels so strong and buoyant after a cup of coffee, a 
smoke or a piece of steak that he “floats on air.” He 
wonders how he could have lived so long without these 
“wonderful tonics.” By and by the scenechanges. Brain 
and nerves become paralyzed under the continual 
action of nicotin, alcohol and uric acid. Morbid mat¬ 
ter accumulates and clogs the wheels of life. Bleary 
eyes, trembling hands, weak heart, rheumatic joints, 
fagged brain and irritable temper soon tell the result 
of “eating and drinking what agrees with you.” The 
last of the backslider is worse than the first. Too 
often, weakened and discouraged by defeat, he lacks 
energy and moral courage to make another stand. 
Physical, mental and moral degeneration are the inev¬ 
itable results. 

“But,” I hear somebody ask, “is it not true that 
meat is the most nutritious of all foods?” This ancient 
superstition is being rapidly discredited by the in¬ 
vestigators of the vitamines. Everywhere scientists 
of the orthodox school, not at all interested in vege¬ 
tarianism, are proclaiming that those portions of the 
animal carcass, commonly used for food, contain only 


Why We Favor A Vegetarian Diet 355 

very negligible quantities of vitamines, the mysterious 
food elements now known to be absolutely essential 
to the maintenance of life and health. Science further 
claims that the minute and altogether insufficient 
amounts of these life elements present in flesh foods 
are destroyed and dissipated by boiling, frying and 
roasting. 

What these vitamines are, their true source, nature 
and functions, is fully described in chapters IX to XVI, 
inclusive. 


CHAPTER II 


IS IT WORTH WHILE TO PAY ATTENTION 

TO DIET? 

Forethought in food selection and combination is 
indispensable for the restoration and preservation of 
health, but fear-thought at the table will poison the 
most wholesome food and drink. As in everything 
else, it is well to avoid extremes and to stick to the 
common sense middle w T ay. 

Many of our modern metaphysicians seem to think 
that by a sort of mental alchemy they can transmute 
the elements in their bodies or create them out of 
nothingness. Divine healers say to us, “Eat and drink 
what you please; pray; the Lord w r ill make it all 
right.” The Christian Scientist says, “Dietetics is a 
snare and a delusion. Foods cannot harm you as long 
as you do not think they can.” 

I doubt whether the Lord has the time or the incli¬ 
nation to continually make good the bad results of 
w r rong eating, over-feeding, and food poisoning. 
Neither is the advice of the doctor and the Christian 
Scientist, “Eat what agrees with you,” in keeping w T ith 
the dictates of common sense, or with the findings of 
science. 

No matter what w T e try to produce, whether it be an 
apple pie, a picture, a locomotive or a phonograph, we 
all know that in the making of these or any other 
things we require certain materials in certain w r ell 
defined proportions. 

But how many people apply this self evident prin¬ 
ciple to the management of their bodies? 

356 


Why Pay Attention to Diet? 357 

The 'wonderfully constructed human machine is also 
composed of certain materials in well defined propor¬ 
tions, of which, so far, seventeen have been discovered 
by chemical science. If any of these are present in 
overabundance, and others are deficient or wholly 
lacking, there will surely result abnormal structure 
and functions, in other words—disease. 

The normal composition of vital fluids and tissues 
depends upon the food and drink that is taken into 
the system. Therefore, the elements of nutrition must 
be provided in right proportions in order to supply 
the needs of the body. 

But is it not a fact that most people pay no attention 
whatever to these obvious truths? They take into 
their long-suffering stomachs any odd combinations of 
food materials without the slightest considerations as 
to whether they will meet the manifold requirements 
of the human organism. 

The only question in the selection of food seems to be, 
“Does it taste good?’ , Then people wonder why they 
are afflicted with dyspepsia, chronic constipation, ap¬ 
pendicitis, cancer, and the multitude of other ailments 
resulting from malnutrition and autointoxication. 

The majority of medical practitioners do not seem 
to know any more about the principles of natural 
dietetics than the laity. Their advice on diet runs 
about as follows: “Do not pay any attention to food 
faddists—there is no exact science of dietetics—what 
is one man’s food is another man’s poison—eat what 
agrees with you—take plenty of good, nourishing food 
—the only safe guide in food selection is appetite and 
instinct,” and so on. 

Such is the wisdom dispensed by certain popular 
writers on hygiene and dietetics, who, blessed with 


358 


Vegetarian Cook Book 


# 

more conceit than scientific knowledge, ridicule the 
idea and deny the possibility of an exact science of 
dietetics. 

14 Eat what agrees with you.” If this be good and 
true advice, then eaffein must be good for the coffee 
toper, nicotin for the smoker, alcohol for the drunk¬ 
ard, and morphin, cocain and opium, for the dope 
fiend. For these poisons seem to 4 ‘agree” exceedingly 
well with the people habitually addicted to their use. 
If suddenly deprived of their favorite stimulants or 
narcotics, they suffer great distress, become very ill, 
and may even die as the result of such deprivation. 

These are the people who say, “I never eat fruits 
and vegetables. They taste flat; they do not agree 
with me; they actually sicken me.” 

This would seem to indicate that for the majority 
of human beings, taste, appetite and cravings are not 
safe guides. The following explains why this is so: 

The animal, living in freedom, is guided in the selec¬ 
tion of its food as well as in all other of its life habits 
by instinct, that is, by the wisdom of Mother Nature. 
Therefore, the animal acts in accordance with the la-ws 
of its being and, as a result of this, possesses perfect 
health, strength and beauty, preserves its faculties, 
capacities and powers almost to the very end of its 
life, and then dies an easy, painless, natural death. 

Guided by Nature, the animal selects and partakes 
of only those foods which are best suited to its par¬ 
ticular constitution. The lion does not eat grass, nor 
does the cow devour the bleeding carcass of a lamb. 
Each animal adheres to a limited combination of foods 
best adapted to its individual needs. 

The only exceptions to this are a few omnivorous 
scavengers, such as the hyena, vulture, hog and 


Why Pay Attention to Diet? 359 

chicken; for them nothing seems too vile to swallow. 
The nobler carnivorous animals, as the lion, tiger, 
leopard, and so forth, live only on freshly killed meat. 
They would not touch the carcass of a dead and de¬ 
caying animal. The gourmand prefers his game when 
it is tainted with putrefaction. 

In the course of evolutionary development, man has 
lost the animal instinct and therewith the faculty for 
natural food selection. Reason, "which took the place 
of instinct, was, in the past, not enlightened enough 
to be a trustworthy guide in regulating his life habits. 

Instead of living in harmony with Nature’s laws, man 
catered to his perverted appetites. 

In order to produce artificial stimulation, he learned 
to use spices and condiments, to convert wholesome 
grains and delicious grapes into alcohol. He became 
addicted to the use of the poisonous xanthins and alka¬ 
loids of coffee, tea, tobacco and narcotic drugs. 

Such artificial stimulation of the taste buds in the 
tongue and of the sensory nerves inevitably results 
in gradual atrophy and loss of their natural sensi¬ 
tiveness, and this calls for still stronger stimulants to 
“tickle” the paralyzed nerves and the no longer sensi¬ 
tive palate. 

It is for these reasons that people addicted to the 
use of spices, condiments, stimulants and narcotics 
have lost the capacity for sensing and enjoying the 
most delicate aromas and flavors of fruits and vege¬ 
tables. 

This brings us to the question: 

What is Natural Food? 

We have endeavored to define this term as follows: 
Natural food for animals and man is that food which 


360 


Vegetarian Cook Book 


appeals to the senses of sight, taste and smell in the 
natural condition, as it conies from Nature’s hands. 
Any food which needs disguising by cooking, spicing, 
and pickling is not “natural.’’ 

For instance, fruits, berries, nuts, vegetables and 
grains can be eaten with relish in the uncooked state 
by healthy, normal individuals. This is true even of 
raw potatoes, carrots, beets and other roots which are 
enjoyed and perfectly digested by healthy children. 

On the other hand, raw meat, uncooked and unspiced, 
is revolting to the sensory organs. Before it can be 
relished, the taste and smell of the corpse must be 
disguised by boiling, roasting and much seasoning. 

People who have been heavy meat eaters all their 
lives, after living on a vegetarian diet for a few 
months frequently acquire a strong dislike for the odor 
of raw meat and even for the taste and odor of cooked 
meat. This is not true in the case of grains, roots, 
fruits and vegetables. The longer a person is forced 
to abstain from these, the more they are needed and 
relished. 

In making the foregoing statements, it is not our 
intention to force our readers to strict vegetarianism. 
But as we proceed in our discussions we shall endeavor 
to point out the advantages and disadvantages of 
different foods and food combinations. The reader 
can then form his own conclusions and put the theories 
here presented to the test of practical experience. 

Someone might say, “The study of food chemistry 
and scientific dietetics is too difficult for the ordinary 
individual. We have to leave these things to the 
doctors.” 

This is a mistake. Natural Therapeutics has reduced 
the teachings concerning the art and science of Natural 


Why Pay Attention to Diet? 361 

Dietetics to such simplicity that they can be compre¬ 
hended and applied by anyone endowed with ordinary 
intelligence. The quest after a normal, natural diet 
is not as silly and impossible as some people would 
make you believe. 

Starving America 

Starving America is the title of a very instructive 
book on food chemistry and food poisoning, by Alfred 
W. McCann. 

This publication shows how rapidly the teachings 
of Nature Cure are spreading in this country. All 
the author’s important arguments and statements deal¬ 
ing with food chemistry were fully treated in our 
articles on “Natural Dietetics” in the Nature Cure 
.Magazines, Volumes 1907-1909, the most important of 
which are incorporated in the subject matter of this 
volume. 

Starving America! It sounds rather strange. Is 
it possible that this glorious country of ours, blessed 
more abundantly by Mother Nature than any other, 
the richest on God’s footstool, can be starving amidst 
a plethora of all that human beings need to live and 
thrive on in comfort and luxury (provided its prod¬ 
ucts were justly distributed) ? 

Yes, it is not only possible, but an actual fact that 
America is starving amidst plenty; not only its inhabi¬ 
tants are starving, but in many localities the soil as 
well. What is strangest of all, those who have the 
greatest abundance in lands and money are starving 
just as surely as are the underpaid and overworked 
wage earners. In many ways the wealthy are -worse off 
than the poor, because they are not only starved, but 
also poisoned by overabundance of food and of leisure. 


362 


Vegetarian Cook Book 


You ask, “What is the meaning of all this non¬ 
sense?” It is this: The people of America have been 
overfed with starches, sugars, fats and nitrogenous 
foods (meat, eggs and glutens), but starved from lack 
of the all important mineral elements—the organic 
salts and vitamines—on which depend absolutely the 
normal structure and functions of the body, or physical 
and mental health. 

The public in general, as well as the medical schools, 
have been ignorant on the subject of true food values 
and of true food chemistry. Doctors and laymen have 
labored under the mistaken idea that the only foods 
worth considering because of their nutritious value, 
are the starches, sugars, fats and proteins. The most 
recent works on dietetics, used in our best medical 
schools, take into consideration these foods only. They 
have nothing to say on the importance of the mineral 
elements in the economy of the human body and science 
is just awakening to the existence and importance of 
the vitamines or life elements. 

As yet it has not become generally known that cer¬ 
tain alkaline mineral elements, though present only 
in minute quantities in foods and in animal and human 
bodies, are essential to life and health. If these tissue 
salts are lacking in the food, and if, as a result of this, 
they are deficient in the body, disease is bound to arise; 
and in this event, overfeeding on the nourishing 
starches, sugars, fats and proteins will serve only to 
make matters worse. 

These statements are, of course, contrary to popular 
notions and to the pseudoscientific teachings of the 
schools. They say, “If a person be weak, sickly and 
emaciated, stuff him with plenty of rich, nourishing 
food.” This is held to be good and common sense 


Why Pay Attention to Diet? 363 

practice; but what is the usual result? The “stuffed” 
anemic grows still weaker and thinner, and the “stuff¬ 
ing” of the consumptive serves only to make his con¬ 
dition more hopeless. The very abundance of meat and 
eggs, which is supposed to build up these patients, 
poisons their systems beyond the possibility of recovery, 
poisons their systems beyond the possibility of re¬ 
covery. 

To be sure, starches, sugars, fats and proteins meet 
certain demands and fill very important functions in 
the economy of the body, but, on the other hand, they 
produce in the processes of digestion large amounts of 
poisonous acids, alkaloids, gases and ptomains. 

To these morbid by-products of digestion are added 
the excretions or feces of the cells. Furthermore, the 
cells and tissues of the body are constantly changimg, 
building up and breaking down, just like the body as 
a whole. The broken down tissue materials also create 
large quantities of morbid matter and poisons. Prac¬ 
tically all diseases arising in the human organism are 
caused originally by the accumulation of these effete 
waste and end-products of digestion and of the tissue 
changes. 

Therefore, in order to insure normal structure and 
functions, in other words, good health, these waste 
products must be neutralized and eliminated from the 
system as promptly and as completely as possible. This 
neutralization and elimination depends upon an abun¬ 
dant supply in blood and tissues of the alkaline mineral 
elements, also called nutritious salts or tissue salts, the 
most important of which are iron, sodium, lime, lithia, 
magnesium, manganese, potassium and silicon. 

These mineral elements are found in all the impor¬ 
tant secretions of the body. Upon them depends the 
richness of the blood and the solidity of the fleshy 


364 


Vegetarian Cook Book 


and bony structures. They are the building stones of 
the physical organism. 

The science of biochemistry deals with the functions 
of these mineral salts in the life activities of the ascend¬ 
ing kingdoms of nature: the mineral, the vegetable, the 
animal and the human. Upon this science is based 
rational soil feeding as well as the biochemic treatment 
of diseases by means of tissue salts, vito-chemical, 
homeopathic and herb remedies. Natural diet or 
rational vegetarianism is based, also, upon this strictly 
scientific foundation. The medicinal values of the 
natural foods and remedies depend upon their richness 
in the positive mineral elements and vitamines. 

The foregoing explains why our American people are 
starving in the midst of plenty. Their “highly nutri¬ 
tious” and “luxurious” meat-potato-white-bread-cof- 
fee-and-pie diet contains an overabundance of the 
poison-produeing, negative food elements of the first 
four groups (see pages 403 and 404), but it is alto¬ 
gether deficient in the positive, alkaline, mineral ele¬ 
ments of the fifth group, which are the carriers of the 
vitamines. 


CHAPTER III 


FOR WHAT DO WE EAT AND DRINK? 

The majority of people would reply, “Why every¬ 
body knows that from food and drink we derive our 
strength.’’ 

Are you so sure of this? Do you really believe that 
the large amount of animal heat and vital energy which 
the human body manufactures, radiates and expends 
every twenty-four hours is derived from the few pounds 
of food consumed in the course of a day? 

Any hard working laborer or athlete spends an 
enormous amount of power and energy every day. 
A healthy individual may continue to do this 
for several weeks without taking any food whatever. 

The best proof that not all the heat and muscular 
energy of the body are derived from the combustion of 
food materials is furnished by the long fast. Of late 
years, since fasting has become popular as a natural 
remedy, many thousands of people have fasted from 
four to ten weeks at a stretch. The majority of these 
Marathon fasters report but slight loss in physical 
energy. Many claim that they are stronger at the end 
of the fast than at the beginning. The loss in animal 
heat is negligible. While in some instances the tem¬ 
perature declines a fraction of a degree, or a degree, 
in the majority of cases it remains normal. We have 
verified this in hundreds of cases under close observa¬ 
tion in our institutions. 


365 


366 


Vegetarian Cook Book 


To cite a case from personal observation: One of our 
patients suffering from typhoid malaria did not take 
any food except water for seven weeks. At the end 
of that time his body temperature was normal. During 
the last two weeks of the fast he lost only two pounds. 

Another patient afflicted with cancer of the stomach 
lived for two years on a few ounces of food daily, 
mostly white of egg and fruit juices. His temperature 
was normal almost to the last. 

Whether sweltering under the tropical sun of the 
equator or freezing with arctic cold, the temperature 
of the body is exactly the same. If it drops or rises a 
few degrees below or above normal, death ensues. 

This regulation of the bodily heat, regardless of the 
surrounding temperature, and, within certain limits, 
regardless of the quantity and quality of food con¬ 
sumed, is one of the greatest mysteries of the wonderful 
human organism. 

If foods were the only source of animal heat and 
working energy, fasting for a long period would be 
impossible; the temperature would sink below normal 
soon after commencement of the fast. 

It may be said that while abstaining from food the 
body lives on itself—that it consumes its own tissues; 
this, however, does not account for the production of 
all the heat and energy expended during a long fast. 
In a number of cases under our observation, the average 
loss of weight during a forty-nine day fast did not 
amount to more than thirty-two pounds—approxi¬ 
mately two-thirds of a pound a day. This is not 
sufficient fuel material to provide for the enormous 
radiation of heat and the expenditure of muscular 
energy of the human body during twenty-four hours. 


For What Do We Eat and Drink? 


367 


Is Food the True and Only Source of Vital Energy? 

In order to understand this all important problem 
more fully let us study for a moment what combustion 
is. The processes of burning, combustion, fermenta¬ 
tion, digestion, rusting, decaying and putrefaction, 
are similar in nature. They are all processes of oxida¬ 
tion. They differ only in rapidity of action. They all 
represent the breaking down of complex materials into 
simpler forms, through the combination of the oxygen 
in the air with the carbon in the oxidizing materials. 
This disintegration is accompanied by the chemical 
combination of the oxygen of the air with the carbon, 
the iron, or some other element of the burning, fer¬ 
menting, putrefying, or rusting substance. During 
these processes of disintegration, the carbon recom¬ 
bines with the oxygen of the air (combustion) and the 
latent life energy and sun heat are liberated, furnish¬ 
ing heat, light and other forms of energy. 

The Sources of Animal Heat 

A man may eat in the right proportions all the seven¬ 
teen chemical elements found in his body. He may also 
take a sufficient amount of air and water. Yet, if 
taken in the pure mineral form, he will die almost im¬ 
mediately because some of these elements, instead of 
nourishing him, will act on him as powerful poisons. 
Experiments carried on by many food scientists have 
demonstrated that even proximate food elements, such 
as starch, fat and proteid, when chemically pure, will 
not sustain animal or human life. Animals fed on 
chemically pure starch or white sugar die sooner than 
those which receive no food at all. 

Vol. 3—26. 


368 


Vegetarian Cook Book 


This clearly indicates that the various chemical ele¬ 
ments found in food and drink, do not in and by 
themselves create animal heat and sustain animal and 
human life, but that life, heat and energy depend on 
something more than these. 

What is this mysterious something which builds up 
and sustains vegetable, animal and human bodies? The 
majority of scientists assume that the sun supplies all 
heat and energy on our planet; that sun light and sun 
heat are the only sources of vegetable and animal 
energy. 

The fallacy of their reasoning is due to the fact that 
the forces and energies latent in and proceeding from 
the sun are not by any means the highest expressions 
of life or vital force on this planet. That which we 
call ‘ ‘ life, ’ ’ which animates the entire created universe, 
is the primary source of all forces and all energies. 
Sun energy is merely a manifestation of this primary 
force of all forces, which manifests with increasing 
potency in the ascending kingdoms of nature. 

This primary life force or vital force manifests in the 
mineral kingdom as the electro-magnetic life element, in 
the vegetable kingdom as the vito-chemical life element, 
in the animal kingdom as the spiritual life element, and 
in the human kingdom as the soul life element. These 
life elements, in conjunction with the light and heat 
(radio active forces) of the sun, elaborate the elements 
of the earth and air into the ascending forms of the 
four kingdoms of Nature. 

In other words, life or vital force is the builder, 
while sun energy is only one of the building materials; 
life force is primary, sun energy secondary. The more 
powerful the vital energy which builds, the more potent 
are the latent dynamics or potential force of the prod- 


For What Do We Eat and Drink? 


369 


ucts. Coal, though classed among the minerals, possesses 
infinitely greater heat and energy producing qualities 
than other minerals, because originally its molecules 
were elaborated under the influence of the vito-chem- 
ical or vegetable life element. The animal cell, being 
built up under the operation of the spiritual or animal 
life element, is alive with still higher potencies of vital 
force than those latent in the vegetable cell. 

The energy which builds up molecules becomes bound 
or latent in that which it builds. This is illustrated 
in the formation of ice and coal. 

The low temperature which solidifies the molecules 
of water is absorbed and becomes bound or latent in 
the icy crystals which it builds. When the particles of 
ice disintegrate under the influence of warmer tem¬ 
perature, “cold” is liberated in our refrigerator. 

In similar manner, the heat which gives warmth and 
comfort to our homes in the winter time is vital force 
(vito-chemical), plus the sun light and sun heat which 
were absorbed in the formation of vegetable cells in 
the growing plants and trees of primeval forests. 

Vital force corresponds to fire; food corresponds to 
fuel. If the life force has departed from an animal or 
human body, no amount of food can create animal heat. 
As the fuel in the furnace has to be consumed by fire 
before it can liberate heat, so the food in the body has 
to be consumed by the life force before its latent heat 
and energy can be liberated. 

When in the processes of digestion and assimilation 
the latent energies stored in the food have been liber¬ 
ated and absorbed by the body, nothing remains of the 
erstwhile food but poisonous excrements which, if not 
properly eliminated, become destructive to the organ¬ 
ism—the organic has become inorganic. When the life 


370 


Vegetarian Cook Book 


principle is taken away from food materials nothing 
remains but waste and poison. 

Vegetable and animal food are therefore foods only 
by virtue of the vital and solar energy locked up in 
their molecules. As soon as the vegetable or animal 
molecules disintegrate by any process whatsoever, their 
vital energy is dissipated and lost. This explains why 
cooking wastes food energy; why fermentation changes 
wholesome foods into poisonous alcohol; why ‘ ‘ predi¬ 
gested foods’’ are weakened foods. The meddling arts 
of the cook, chemist and distiller, therefore, seldom 
improve Nature’s foods, and the chemist’s dream, that 
all foods will some day be made in his laboratory and 
handed out in tablet form, will always remain a dream. 

Among modern writers who boldly defend the 
mechanical theory of vital force, no one has done more 
ingenious work than Dr. Thomas Powell in his inter¬ 
esting book, Fundamentals and Requirements of Health 
and Disease . 

We shall quote and discuss his theory in order to 
contrast the mechanical and vital conceptions of vital 
force and also to give his ingenious theory of the pro¬ 
duction of muscular energy. 

Among other startling claims, he asserts that he has 
discovered the nature and the modus operandi of vital, 
or, as he calls it, “vito-motive” force. 

The substance of his theory is this: The red, arterial 
blood stores carbonaceous compounds in the interior of 
the hollow muscle fibrils. When the ego wills to move a 
muscle, the mind (will) sends a nerve spark to the 
muscle fibrils. This ignites, or explodes, the C 0 II 
molecules stored in the fibril. The combustion of the 
carbon compounds produces carbonic acid. The car- 


For What Do We Eat and Drink? 


371 


bonic acid expands the muscle fibril into a round, 
balloon-like shape. This shortens or contracts the 
fibrils lengthwise. The contraction of the muscle 
fibrils also contracts the muscle fascia, and the muscle 
in its entirety. Therefore, he claims that carbonic 
acid is the mysterious vito-motive power which so long 
has eluded the search of scientists. 

In order to present his theory correctly, we shall 
quote a few paragraphs from his book. 

Page 189. 

“The facts which are involved in the transformation of the 
potential energy of the food into the kinetic form, as we find it 
in the vito-motive power, cannot be too deeply impressed upon 
the mind; hence it will be well to repeat: 1. The nutrient matter 
stored in the cells in the consummation of the nutritive process, 
consisting as it does of a most intimate comminglement of food 
and oxygen—of a combustible with a supporter of combustion— 
is in a state of extremely unstable equilibrium, and is, therefore, 
nothing more nor less than a delicately balanced explosive of 
high potential; 2. The carbon and oxygen thus intimately asso¬ 
ciated is brought into chemical combination by act of the will 
expressed by means of the nerves and nervous influence; 
3. Whenever the will so orders, an explosion must occur in every 
cell which is included in or reached by the volitional edict; 
4. The carbon dioxid thus generated within the cells forces 
them to expand and in a direction which is transverse to the 
longer axis of the fibril, this being the line of least resistance, 
as above explained; 5. The expanding cells impinge upon the 
inner surface of the fascia, forcing it to yield in like manner 
and for the same reason, thus producing that transverse expan¬ 
sion and longitudinal shortening of a muscle on which the 
physical activities of the body chiefly and evidently depend, 
as above stated. In short, the will acts, the nutrient matter 
explodes, the cells expand, the fascia yields, the muscle contracts, 
and the vital machinery is set in motion; not, however, in 
consequence of ‘ metabolism’ of the ‘white blood corpuscle’, but 
of the red; not by reason of the ‘metamorphosis’ of the tissues 
of the body, but of food; not by the energy of ‘resurrected 


372 


Vegetarian Cook Book 


sunbeams' nor of any other immaterial agency, but of expanding 
carbon dioxide gas; not in consequence of the presence of 
nitrogen in the food nor of any other incombustible element, 
but of carbon, and this not from the inorganic world, but the 
organic; not by a product of any laboratory of human origin, 
but of the plant world—that immeasurably greater concern 
which was instituted by the All Wise Being, and for the express 
purpose of effecting the separation of those elements—carbon and 
oxygen—from whose reunion within the nutritive cells of the 
living organism must come all the energies, physical, nervous 
and thermal, of the entire domain of animated nature. * * 

Page 222. 

“It shows that the doctrine of its vitae, held by Liebig and 
his contemporaries, and recently revised to some extent, is 
utterly erroneous; that while it is true that there is an ego or 
inherent vital principle, it is also true that the movements of 
the living organism are duo to the intra-cellular production and 
action of the vito-motive power—that energy displaying agent 
which is known to science as carbon dioxid, and to the world 
at large as carbonic acid gas. . . 

We do not understand why Dr. Powell does not give 
hydrogen as well as the carbonic acid credit for the 
work performed in the muscle fibrils. In the combus¬ 
tion of carbonaceous compounds, such as glycogen, dex¬ 
trose, glucose and hemoglobin, a great deal of hydro¬ 
gen is liberated, as well as carbonic acid, and the 
former gas is more powerful to expand balloons than 
carbonic acid. 

If Dr. Powell’s ingenious theory of muscle inflation 
and contraction by carbonic acid is true he has dis¬ 
covered the modus operandi of carbon combustion in 
so far as it is concerned in the production of muscular 
energy. But he has failed to discover the great life 
force which elaborates the carbon compounds in the 
vegetable and animal kingdom and which ignites and 
explodes them in the cells and muscle fibrils of animal 
and human bodies. 




For What Do We Eat and Drink? 


373 


If no immaterial agency is concerned in the produc¬ 
tion of muscular labor and of animal heat, how does 
he explain that these manifestations of kinetic energy 
suddenly cease when the life element departs, when 
death takes place? When the body is dead, muscle 
labor and heat production cease, though the corpse 
be heated far beyond the normal temperature of the 
living body, and though the material elements for the 
production of heat and energy are present as before. 
The question which the doctor has failed to answer is: 
What is it that makes possible the combustion of the 
carbon compounds and the production of carbonic 
acid gas? 

Elated over the discovery of the very last stage of 
muscle labor, he ignores the Intelligence and Power 
which created the fuel material as well as the wonder¬ 
ful organism which consumes it—the Life or Vital 
Force which animates the atom as well as solar systems 
and their sentient inhabitants. 

It is not true that carbonic acid is the great vito- 
motive force. This gas may be the motive force in 
the rendering of muscle labor, but the nerve spark 
which produces it through igniting the carbon com¬ 
pounds, and the mind and will which release the nerve 
spark or impulse are much nearer and more potent 
expressions of the great Life Force than is carbonic 
acid gas. After all, our conception of the nature of 
vito-motive force as summed up in the following sen¬ 
tence is more rational: 

All forms of energy which manifest in the mineral, 
vegetable, animal and human entities are secondary 
energies, derived from the primary source of all forces, 
powers and energies in the sidereal universe, from that 
which we call God, Life, Oversoul, Universal Intelli- 


374 


Vegetarian Cook Book 


gence, Great Spirit, Buddha, Prana and so forth, each 
one according to his own highest conception and best 
understanding. 

This is the vis vitae , the animus mundi, ignored and 
denied by the speculative sophistries of materialistic 
science, but recognized and described by Swedenborg 
as the Heat of Divine Love and the Light of Divine 
Wisdom, radiating from the Great Central Sun of the 
Universe through all space and animating all things. 

The True Source of Vital Energy 

The question will be asked, “If we do not derive our 
vital energy from food and drink, why is it that we die 
when we cease eating and drinkingThe answer to 
this has already been given. There is another source 
of animal heat and energy besides food. The only 
rational explanation is that vegetable, animal and 
human bodies are contrivances for the transmutation 
of life force into the various working energies or life 
elements which manifest in the ascending kingdoms of 
nature. To illustrate: A windmill is a contrivance 
for transforming the potential energy of the moving 
winds into kinetic or working energy which drives the 
machinery of the mill. 

The resistance offered by the sails of a ship trans¬ 
mutes the potential energy of the air currents into 
kinetic energy which propels the vessel. 

The earth is a contrivance for converting the radio 
active emanations of the sun into warmth and light 
which make possible the existence of life on our planet. 
The sun sends forth these radio active emanations into 
open space in all directions, but unless intercepted and 
obstructed by a solid planetary body they do not 


For What Do We Eat and Drink? 375 

transform the darkness and coldness of interplanetary 
space into heat and light. 

In similar manner, mineral, vegetable, animal and 
human bodies are contrivances for the transmutation 
of omnipresent life force into the various working 
energies or life elements which animate all things in 
the ascending kingdoms of nature. 

If they do not give life, "what, then, are the functions 
of food and drink in the economy of the body? All 
that they can do is to furnish the materials to keep the 
system in such a condition that vital force can manifest 
in and through it. The inflow of the life force into the 
cells and organs of the body and its free distribution 
by way of the nervous system, depends upon a normal 
or healthy condition of the organism. 

Anything and everything in natural methods of liv¬ 
ing and of treatment that will help build up the blood 
on a normal basis, that will purify the system of waste 
and morbid matter, that will correct mechanical lesions 
and harmonize mental and emotional conditions, will 
insure a greater supply of life force and its derivatives, 
strength, vitality, resistance and recuperative power. 
In other words, the more normal, healthy and perfect 
the organism, the more copious will be the inflow of 
vital energy. 

Never before in any writings dealing with dietetics 
or food chemistry has there been revealed the true 
relationship between the life force and food, medicines, 
tonics and stimulants.* 


* This article was prepared for the Nature Cure Magazine and 
the Nature Cure Cook Book, before the “discovery” of the vita- 
mines. 



CHAPTER IV 


THE NORMAL FUNCTIONS OF FOOD AND DRINK 
IN THE ECONOMY OF THE BODY 

Foods build and foods destroy. First we shall study 
the normal beneficial effects of foods, then the harm¬ 
ful and destructive. 

Food and drink perform the following functions in 
the vital processes of the body: 

(1) They furnish the amount of water necessary 
to hold in solution the constituent elements of the body 
and to make possible the circulation of the vital fluids 
and the elimination of waste and morbid matter. 

(2) They supply bulk, in the form of cellulose and 
woody fiber, which offers solid resistance to the intes¬ 
tines, thereby stimulating the peristaltic movements 
of the bowels and acting as scourers, purifiers and laxa¬ 
tives. 

(3) They provide fuel materials. 

(4) They provide materials for the building and 
repair of the tissues of the body in the form of proteids 
and amino-acids. 

(5) They supply the positive mineral salts, which 
are important as building materials, as neutralizers 
and eliminators of poisonous acids, alkaloids and pto- 
mains, and as producers and conductors of the electro¬ 
magnetic energies in the system. 

(6) They supply vitamines or life elements. 

We shall now consider separately these various func¬ 
tions of food materials in the economy of the body in 
connection with our classification of foods. 

376 


Normal Functions of Food and Drink 377 

GROUP I Starches (COH) GROUP II Dextrins and 

Sugars (COH) 

The foods belonging to these two groups are called 
carbohydrates, because their essential elements are 
carbon and hydrogen. When chemically pure they are 
composed of carbon, hydrogen and oxygen. The oxygen 
and hydrogen occur in proportions which form water 
(HoO). These foods are to the human body what the 
fuel is to the furnace: they are producers of heat and 
energy. Through the processes of digestion the starches 
are changed into dextrins and glucose, cane sugar into 
levulose, and milk sugar into galactose, which are ab¬ 
sorbed in the digestive tract. Starches can enter the 
circulation of the blood, through the cell linings of the 
intestines, only in the form of levulose and galactose. 

Unless the starches are transformed into these 
highly refined sugars they remain not only useless for 
purposes of nutrition, but their partially fermented 
debris gives rise to mucoid clogging and obstruction 
of the intestinal membranes, and to putrefactive fer¬ 
mentation, gas formation, and systemic poisoning. 

These highly refined sugars are burned up in the 
muscular tissues, and produce heat and muscular 
energy in a manner not understood by orthodox science. 
Dr. Thomas Powell's interesting explanation of the 
modus operandi of glucose in the production of mus¬ 
cular energy has been given on pages 371 and 372. 

Glycogen, or Animal Starch 

If more sugars are consumed and absorbed than 
the system can immediately use for the production 
of heat and muscular energy, the surplus is changed 
in the liver into glycogen. This “animal starch," 



378 


Vegetarian Cook Book 


as it has been called, is stored in the liver until needed 
for the production of heat and muscular energy, and 
then released in the form of glucose. Therefore, it 
appears that the liver is a storehouse for the fuel 
materials of the body. 

The expenditure of glucose by the liver is regulated 
by certain secretions from the pancreas. The pan¬ 
creas thus acts as a regulator, or brake, on the sugar 
production of the liver. If the sugar inhibiting in¬ 
fluence of the pancreas is interfered with by disease 
of this organ, diabetes follows. This has been proved 
conclusively by experiments on animals. If the pan¬ 
creas is removed, the blood stream becomes immediately 
saturated with sugar, and death takes place within a 
few days from myxedema. 

Practically all writers on food chemistry, including 
vegetarians, claim that sun heat and energy, latent 
in carbonaceous foods, is the only source of heat and 
energy in animal and human bodies. 

This, however, as we have pointed out in another 
chapter, is a great mistake which has led to many false 
conclusions and harmful practices,—especially to over¬ 
eating and the taking of poisonous stimulants and 
tonics, under the mistaken idea that vital energy can 
be increased in that way. The fallacy of this concep¬ 
tion of the source of animal heat and energy we have 
explained under the caption, ‘‘For What Do We Eat 
and Drink V f 

GROUP III (F) Fats and Oils (COH) 

To this group of food materials belong all oils and 
fats. They are called hydrocarbons, because they, also, 
are chemically composed of carbon, hydrogen and 


Normal Functions of Food and Drink 379 

oxygen,—but the hydrogen and oxygen are not in pro¬ 
portions which form water (H 2 0). The melting of 
sugar liberates w^ater, the melting of fats does not—it 
produces oils only. 

In the vital processes of the body, fats and oils also 
serve as producers of heat and energy. Aside from 
this, they act as lubricants for the digestive tract. 
Another “new discovery” of Dr. Powell is that fats 
are not proper food; that fats, as such, have no food 
value for the human body. This theory, however, seems 
fallacious, because nature, in milk, and eggs, provides 
fats for the new-born animal and human and for the 
unhatched chick, in considerable quantities. We would 
rather trust the wisdom of Nature in such matters than 
the far-fetched theories and “new discoveries” of 
writers on food chemistry. 

Since writing the foregoing paragraph for the first 
edition of this book, it has been found that the fats of 
milk and eggs are exceedingly rich in fat soluble 
A vitamine. 

GROUP IV (P) Proteids or Nitrogenous Foods 

(COHNPS) 

The principal representatives of this group are the 
lactalbumin of milk, albumen (white of egg), myosin 
(the flesh of animals), gluten (the dark outer part of 
cereals), the globulin of the blood and many other 
forms of protein food materials found in plants, and 
animal bodies. 

The simplest forms of protein matter are made up of 
carbon, oxygen, hydrogen and nitrogen. The more 
complex forms, in addition to these four basic elements, 
contain phosphorus and sulphur. From the chemical 
composition of proteins it will be seen that, like the 


380 


Vegetarian Cook Book 


food materials of the first, second and third groups, 
they contain the COH molecule and can, therefore, 
take the place of starches, dextrins and sugars, as 
producers of heat and energy. 

But in addition to these functions, proteids serve 
other very important purposes in the metabolism (vital 
economy) of the body. Vegetable, animal and human 
cells are composed of protoplasm, which means protein 
matter. The building and repair of these cells, there¬ 
fore, depends upon a sufficient supply of protein food 
materials. 

It is for this reason that starches, sugars and fats 
cannot entirely take the place of nitrogenous foods. 

Amino-Acids 

Protein food elements are highly complex substances, 
and vary greatly in their qualities of nutrition. It 
was found that some promote growth and flesh forma¬ 
tion in growing animals and humans; others do not. 
When this was discovered further research revealed 
that protein food elements are made up of many 
chemical units, called amino-acids, in much the same 
way that words are made up of letters. Just as 
the twenty-six letters of the alphabet can be used to 
construct many different words, so the seventeen or 
more amino-acids obtained by the chemical subdivision 
of proteins make up various forms of protein food 
elements, such as the gluten of cereals, casein of milk, 
albumen of the egg, hemoglobin of the red blood 
corpuscle, and so forth. 

Some of the most important of these amino-acids for 
growth and the maintenance of health and weight are 
the tyrosin and tryptophane in milk and eggs and the 



Normal Functions of Food and Drink 381 

lysin, edestin, globulin and glutenin in fruits and 
vegetables. 

When myosin, the protein constituent of meat, is 
acted upon by the digestive juices of the stomach and 
intestines, it is broken up into its component amino- 
acids. This digestion, or decomposition, is necessary 
before absorption and assimilation can take place. 

Protein directly introduced into the blood acts like a 
poison; but after the enzymes, or digestive ferments 
in the stomach and intestines, have reduced the com¬ 
plex protein material into amino-acids, then these 
chemical units or building stones are rebuilt into pro¬ 
tein substances needed for cell repair and cell growth. 
This rebuilding of animo-acids into protein materials 
takes place in the cell linings of the intestinal tract 
and in the internal cells, tissues and organs of the 
body. 

The question may be asked, “Why is it necessary that 
proteids should be broken down into their units if they 
are rebuilt at once into new protein substances V* This 
is necessary in order to enable the cells and cell colonies 
in the tissues and organs of the body to select and 
combine such protein substances as they need for build¬ 
ing and repair materials. 

The same letters will make many different words, 
and many different buildings can be made of the same 
kind of bricks, all according to the way in which they 
are combined. Proteins vary greatly as to the number 
and qualities of the amino-acids which they contain, 
thus supplying the various needs of animal and human 
bodies. 

The question may be asked, “Would it not simplify 
matters if nature furnished the eighteen or more amino- 
acids necessary for cell life and growth in simple units 


382 


Vegetarian Cook Book 


instead of highly complex combinations Nature 
may do this for the same reason that many different 
foods are sold in one store. Each cell selects that 
which it needs, and rejects the rest. These discoveries, 
verified by many experiments, reveal the fact that 
quality of protein is just as important and in many 
respects more important than quantity. 

During the period of general food shortage following 
the Napoleonic War, French scientists extracted gelatin 
from the bones of animal carcasses, believing that this 
cheap protein product would take the place of the more 
expensive meat and cereal protein foods. It was found, 
however, that the gelatin thus produced not only failed 
to maintain health but, that if entirely depended upon 
to take the place of ordinary protein food, it soon 
brought about weakness, sickness, and death. This may 
be accounted for, however, by the fact that in process 
of manufacture the protein of the bones was robbed 
of its mineral elements and vitamines, in a similar way 
to what takes place in the manufacture of white sugar, 
polished rice and white flour. 

Of late years further experiments with gelatin and 
other non-vitamine food substances revealed just 
what forms of amino-acids are essential to sustain ani¬ 
mals in normal condition, and to promote growth and 
flesh production. While gelatin, plus carbohydrates 
(sugar), plus mineral salts (extracted from milk), 
were found to be insufficient to sustain animals in 
health and flesh, an addition to this diet of two amino- 
acids, tyrosin and tryptophane, met all requirements, 
and kept the animals in good condition. 

In similar manner it w T as found that the amino-acids 
lysin and edestin, are necessary, in addition to tyrosin 
and tryptophane, in order to promote the growth and 


Normal Functions of Food and Drink 383 


normal development of flesh in new-born and growing 
animals and babies. 

We now come to the most important conclusions 
derived from these researches. The following forms 
of protein are essential to promote growth in rats: 
Casein and lactalbumin in milk, ovalbumin and ovo¬ 
vitellin in eggs, excelsin of nuts, edestin and globulin 
of vegetables and of cotton seed, glutelin of wheat 
and maize, and glycinin of soy-bean. 

Proteins which may contribute to maintenance of 
normal conditions but which fail to induce growth are: 
the leguminin and legumin of beans and peas, gleadin 
of wheat or rye, hordein of barley, zein of maize, and 
phaselin of white kidney-beans. 

The protein of lean meat is not mentioned by scien¬ 
tific experimenters as conducive to growth. However, 
it probably contains small amounts of the animal pro¬ 
teins similar to those contained in milk and in eggs. 

Very interesting in this respect is the fact that the 
muscular parts of the animal carcass usually used for 
food do not contain sufficient amino-acids and vita- 
mines to sustain health and life. This is fully demon¬ 
strated and explained in the chapters dealing with 
the “Nature and Source of Vitamines. ,, 

In this connection it is very significant that the same 
foods which carry the growth-promoting amino-acids 
also contain the vitamines essential to growth and 
normal development. This seems to indicate that the 
growth-promoting amino-acids enumerated in a pre¬ 
vious paragraph carry the growth-promoting vitamines. 

From the foregoing it becomes apparent that it is 
good policy not to depend in our vegetarian or natural 
diet on one or a few forms of protein; that it is best 
to use a variety of those proteins which are most 

Vol. 3—27. 


384 


Vegetarian Cook Book 


favorable to the promotion of growth, production of 
flesh and maintenance of health and strength. 

These revelations of scientific research again verify 
and confirm many of the teachings of Natural 
Therapeutics. We have always advocated and urged 
the liberal use of the dairy products, eggs and honey, 
on account of the ‘‘animal magnetism” or “animal 
life elements” which they contain. On the other hand, 
we have always warned against the excessive use of 
legumes, “because they contain too much protein and 
not enough of the mineral salts and life elements.” 

We have no doubt that the proteins of legumes and 
cereals classified as non-growth-producing are identical 
with those constituents that are robbed of mineral 
matter and vitamines in the modern milling and re¬ 
fining processes. 

These revelations also justify our opposition to 
a strict, raw food diet, mono-diet, or any other extreme 
dietetic regimen. We always maintained that a 
moderate variety in food selection and combination 
was advisable in order to give the cells and tissues a 
better chance for appropriate food selection. 

GROUP V (M) Positive Mineral Elements 

To this group belong all food materials which run 
low in the acid forming carbohydrates, hydrocarbons 
and proteids of the first four groups, but high in the 
positive alkaline mineral elements, the most important 
of which are iron, sodium, lime, potassium, magnesium 
and manganese. 

The old school of medicine considers fruits and vege¬ 
tables of no importance because they do not contain 
enough of the “highly nutritious” starches, fats and 


Normal Functions of Food and Drink 385 

proteins. We now understand why, just because of 
this and by virtue of their high percentages of acid 
binding, positive mineral elements, the fruits and vege¬ 
tables are of the greatest importance in the economy 
of the body. Besides being the neutralizers and elimi¬ 
nators of morbid materials, the positive mineral ele¬ 
ments are the principal components of the blood and 
of the most important secretions of the body. They 
constitute the “richness’’ of the blood and give textile 
strength and stamina to the tissues of the body. One- 
half of the substance of the bony structures consists 
of lime. Potassium is to the muscular tissues w T hat lime 
is to the bones. 

These mineral elements are the building stones in the 
tissues of the body, while the protein elements are the 
mortar. A wall built of mortar alone cannot 
stand; it will soon crumble to pieces. The stones 
imbedded in the mortar are necessary to give it the 
textile strength. So the strength, resistance and stam¬ 
ina of the tissues of the body depend upon the mineral 
and earthy elements. 

Deficiency of these causes anemia, rachitis, scurvy, 
hemophilia, beriberi, pellagra, decay of teeth and 
pyorrhea. 


Polarity 

Furthermore, the generation of positive electricity 
and magnetism in the body depends upon an abundance 
of the positive mineral elements in the circulation. 
Health is positive; disease, negative. When the nega¬ 
tive elements are in preponderance, weakness and dis¬ 
ease, both physical and mental, are bound to result. 

From the foregoing it becomes apparent why in our 


386 


Vegetarian Cook Book 


natural diet we endeavor to reduce the negative food 
materials of the first four groups and to increase the 
positive alkaline mineral elements of the fifth group. 

Bulk 

There is still another reason why fruits and vege¬ 
tables, together with the hulls of grains, are of great 
importance in the processes of digestion and elimina¬ 
tion. These food materials contain large amounts of 
cellulose and woody fiber, which are looked upon ordi¬ 
narily as useless waste, but in reality render valuable 
services. They stimulate in a natural manner the peri¬ 
staltic movements of the bowels and act as scourers and 
purifiers and, therefore, as natural laxatives. 

Vitamines or Life Elements 

These essential food elements, their true source, 
characteristics and functions in the vital economy are 
fully described in chapters IX to XVI, inclusive. 






CHAPTER V 


THE DESTRUCTIVE EFFECTS OF FOOD 

AND DRINK 

If foods had no other effects than those so far de¬ 
scribed in this chapter there would be no problem of 
dietetics. We could do like the majority of people— 
eat and drink what tastes good—and not bother our 
heads about scientific food combinations. 

Any ordinary food mixture would satisfy the needs of 
the body. But we find that, aside from their beneficial 
effects upon the organism, these foods, in the processes 
of digestion, liberate certain waste and morbid mate¬ 
rials, which, if allowed to accumulate in considerable 
quantities in the tissues of the body, endanger health 
and life. 

These morbid by-products and end-products of 
starchy, fatty and protein digestion consist largely of 
poisonous acids, alkaloids and ptomains. This is ex¬ 
plained by the fact that all the six elements (COHNPS) 
which make up the food materials in the first four 
groups are electro-magnetically negative, acid forming 
elements. In the processes of digestion and oxidation, 
the foods are torn apart and divided into their com¬ 
ponent and proximate elements that enter into new 
combinations, many of which, when they accumulate 
in the human body, become obstructive and destructive. 
To elucidate this more fully, we shall quote a few para¬ 
graphs from Philosophy of Natural Therapeutics. 

“Nearly every disease originating in the human body 

387 






388 


Vegetarian Cook Book 


is due to or accompanied by the excessive formation of 
different kinds of acids or other pathogenic substances 
in the system. These are formed during the processes 
of protein and starch digestion and in the waste prod¬ 
ucts of cells and tissues. 

“Of these various waste products uric acid probably 
causes the most trouble in the organism. The majority 
of diseases arising within the human body are due to 
its erratic behavior. Together with oxalic acid and 
oxylates it is responsible for arteriosclerosis, rheuma¬ 
tism and the formation of calculi. Their presence in 
excessive quantity aggravates all other forms of dis¬ 
ease. 

“Dr. Haig, of London, has done excellent -work in 
the investigation of uric acid poisoning, but he becomes 
one-sided when he makes it a scapegoat for all disease 
conditions originating in the organism. In his philos¬ 
ophy of disease he fails to take into consideration the 
effects of other acids and systemic poisons. For in¬ 
stance, he does not mention the fact that carbonic acid 
is produced in the system somewhat similarly to the 
formation of coal gas in a furnace; and that its ac¬ 
cumulation prevents the entrance of oxygen into the 
cells and tissues, thus causing asphyxiation or oxygen 
starvation, which manifests in the symptoms of anemia 
and tuberculosis. 

“Neither does Dr. Haig explain the effects of other 
destructive by-products formed during the digestion of 
starches and proteins. Sulphurous acid and sulphuric 
acid (vitriol) as well as phosphorus and phosphoric 
acids actually burn up the tissues of the body. They 
destroy the cellulose membranes which form the pro¬ 
tecting skins or envelopes of the cells, dissolve the 
protoplasm and allow the latter to escape into the cir- 


Destructive Effects of Food and Drink 389 

culation. This, together with pathogen obstruction, 
accounts for the symptoms of Bright’s disease—the 
breaking down of the cells and the presence of albumin 
(cell protoplasm) in blood and urine; the clogging of 
the circulation; the consequent stagnation and the 
accumulation of blood serum (dropsy); and the final 
breaking down of the tissues (necrosis), resulting in 
open sores and ulcers. 

“Excess of phosphorus and the acids derived from it 
overstimulate the brain and the nervous system, caus¬ 
ing nervousness, irritability, hysteria and the different 
forms of mania. 

“An example of this is the ‘distemper’ of a horse 
when given too much oats and not enough grass or hay. 
The excess of phosphorus and phosphoric acids formed 
from the protein materials of the grain, if not neutral¬ 
ized by the alkaline minerals contained in grasses, hay 
or roots and tubers will overstimulate and irritate the 
nervous system of the animal and cause it to become 
nervous, irritable and vicious. These symptoms disap¬ 
pear when the ration of oats is decreased and w T hen 
more fresh grass or hay is fed in place of the grain. 
Hard working horses develop distemper when their 
food contains over five percent protein. What 
about inactive humans consuming much larger percen¬ 
tages of protein and starchy foods? 

“Similar effects to those produced upon the horse 
by an excess of grain are caused in the human organ¬ 
ism, especially in the sensitive nervous system of the 
child, by a surplus of proteid foods, of meat, eggs, 
grains and pulses. 

“Still, when patients suffering from over-stimulation 
of the brain and nervous system consult the doctor, his 
advice in almost every instance is: ‘Your nerves are 


390 


Vegetarian Cook Book 


weak and overwrought. You need plenty of good, 
nourishing food (broths, meat and eggs), a good tonic 
and rest/ The remedies prescribed by the doctor are 
the very things which caused the trouble in the first 
place/ ’ 

The Relationship of Electro-Magmetically Negative 
Food Elements to Disease-Producing Acids, 
Colloids, Alkaloids and Ptomains, in 
the Human Body 


The following diagrams plainly reveal the relation¬ 
ship between the electro-magnetically negative ele¬ 
ments of the first four groups (starches, sugars, fats, 
proteids) and the disease-producing acids, colloids, 
alkaloids and ptomains in the human body: 


Starches 

Dertrins 

Sugars 

Fats 

Proteids 


Composed 

of 

C O H N P S 


H (hydrogen) and O (oxygen) enter into the composition of 
the gTeat majority of acids, alkaloids and ptomains. 


CO Carbon monoxid 
CO* Carbon dioxid— 
carbonic acid— 
coal gas 


These highly poisonous gases are the prod¬ 
ucts of combustion. When they accum¬ 
ulate in the body they cause asphyxia¬ 
tion, oxygen starvation, anemia and tu¬ 
berculosis. 


CiH s O« Oxalic acid 
C*H 4 X 4 0, Uric acid 


'These acids and their deposits in the system 
are responsible for headaches, catarrh, rheu¬ 
matic and arthritic conditions, heart disease, 
arteriosclerosis, apoplexy and functional 
forms of diabetes and Bright’s disease. 





Destructive Effects of Food and Drink 391 


POOD ELEMENTS AND DISEASE-PRODUCING ACIDS 

0 4 H t 0 2 Butyric acid—forms in decaying animal matter 
HjSO, Sulphurous acid — (sewer gas) 

HjSO« Sulphuric acid—vitriol 
H,PO s Phosphorous acid 
H,P0 4 Phosphoric acid 


The above named acids have a very irritating effect 
upon the organs and tissues of the body, the stronger 
ones being positively destructive. They must be neu¬ 
tralized and eliminated by the positive alkaline mineral 
elements of the fifth group. Meats and eggs generate 
in the system large amounts of these destructive acids. 
This explains why in spite of, or rather on account of a 
“highly nutritious” meat and egg diet, so many people 
lose flesh instead of gaining it. 


C 8 H 10 N 4 0 2 —Gaffein 
C : H 8 H 4 0 2 —Theobromin - 
O J0 HhN 2 —Nicotin 


These alkaloids are closely related, 
chemically, to uric acid and have 
similar effects upon the system 


c 2 h,o 


—Ethyl alcohol- 


Exists in wine, beer, whisky and other 
alcoholic liquors. It is formed in the 
digestive tract through the fermenta¬ 
tion of sugars 


A SELECTION OF POISONOUS PTOMAINS 

which form in decaying animal matter and in animal and 
human bodies (See Chapter XVIII, “Cancer,” in Volume I, Phi¬ 
losophy of Natural Therapeutics ): 


Chemical 


Formula 

Name 

Source 

c s h 14 n 2 . 


... .Putrefying animal tissues 

C 5 H 10 NO 2 ... . 

.. Cholin. 

. .. .Putrefying animal tissues 

C,H, T N0 2 . • • • 

. . Gadinin. 

.. . .Decomposing fish 

c,n„N . 

. . Ilydrocollidin. . . . 

. . . . Decomposing fish and flesh 

ch 3 n. 

.. Methylamin. 

. . . .Decomposing fish 

C 6 H 13 NO. 



C 3a II„N O17... 

.. Indican. 



testinal indigestion and 
putrefaction 


















392 


Vegetarian Cook Book 


The foregoing substances are only a few of the dozena 
of different ptomains (corpse poisons) which have been 
discovered in putrefying flesh and fish and in the tis¬ 
sues of living animal and human bodies. 

These morbid products of decomposing carbonaceous 
and protein matter form the most prolific soil for the 
propagation of germs, bacteria and bacilli found in 
the worst forms of acute and chronic diseases, such as 
typhoid fever, diphtheria, appendicitis, ptomain poi¬ 
soning, acute and chronic gastritis, enteritis, peritonitis, 
tuberculosis and cancer. 

It will be seen that all the poisonous acids, colloids, 
alkaloids and ptomains mentioned are made up of the 
six negative, acid forming elements (COIINPS) found 
in the foods of the first four groups of our classifica¬ 
tion—the starches, sugars, fats and proteins—and these 
poisonous by-products and end-products of starchy and 
protein metabolism must be neutralized and eliminated 
from the system by the positive alkaline mineral ele¬ 
ments which abound in the food materials of the fifth 
group, especially in the juicy fruits and vegetables. 

These facts in nature form the scientific basis of 
Natural Dietetics and rational vegetarianism as well as 
of the philosophy and practice of Natural Therapeutics. 
That they are “facts in nature” has been proved by 
the investigators of the vitamines as shown on page 
436 . 


CHAPTER VI 


THE TENSING AND RELAXING EFFECTS OF 
FOODS UPON THE DIGESTIVE ORGANS 
AND THE SYSTEM AS A WHOLE 

There are two forces at work in the human organism, 
the one tensing and contracting, the other relaxing 
and expanding. Normal function, or health, results 
from equilibrium between the two. This equilibrium 
between contending forces we call the positive condi¬ 
tion of health; departure from it in either direction, 
the negative condition of disease. As a rule acids exert 
a tensing, contracting influence, alkalis relax and ex¬ 
pand. These facts should be kept in mind when study¬ 
ing the physiology and psychology of foods and medi¬ 
cines. 

The extremes of tension and relaxation are expressed 
in the functions of the body by constipation and diar¬ 
rhea. We find that as a rule, acid or acid producing 
foods have a contracting, constipating influence and 
the alkaline foods a relaxing, laxative influence. 

If the intestines are functioning normally, the feces 
should pass freely and easily; they should be well 
formed and leave the parts perfectly clean. After an 
evacuation there should be a feeling of perfect cleanli¬ 
ness, of freedom and of buoyancy. 

It is possible to have daily passages from the intes¬ 
tines and yet retain hard incrustations of fetid matter. 
An individual may suffer from malnutrition, deficient 
elimination and autointoxication because the feces are 
able to force a passage through hardened accumula- 

393 




394 


Vegetarian Cook Book 


tions. Often this condition is indicated by the thinness 
of the discharges. 

If the feces are black, too much of the bile and uric 
acid producing foods (proteids) have been taken. If 
they are too light, probably not enough proteids and 
starches are consumed. 

The extremes of tension are illustrated, on the one 
hand by the collemic forms of uric acid poisoning, in 
which the capillaries are blocked, surface circulation 
impeded, blood in the arteries and vital organs at high 
tension, bowels sluggish and constipated; on the other 
hand, the extremes of relaxation are characterized by 
weakened blood vessels and flabby muscles. The blood 
serum seems to leak in morbid perspiration from the 
relaxed tissues, and the bowels are usually very loose. 

In mental and psychic conditions, the extreme of 
tension is portrayed in the excitable, overactive, talka¬ 
tive, boisterous and sometimes violent types of nervous¬ 
ness, hysteria and delusional insanity. The extreme 
of relaxation is exhibited in weak, negative, psychic 
cases. These patients are languid, listless, indifferent 
to surroundings, too apathetic to eat, dress or to attend 
to their bodily needs. 

Proteids (Group IV) 

By reference to the tables on page 390 w r e find that 
proteid materials are made up of six negative acid pro¬ 
ducing elements (COHNPS). Proteids are, therefore, 
above all others, acid producing foods. In the metabol¬ 
ism of the body they produce uric, carbonic, sulphuric, 
phosphoric, oxalic and a number of other acids; there¬ 
fore, it is not surprising that proteid foods are con¬ 
stipating. 


Tensing and Relaxing Effects of Foods 395 

Lean meats, fish and fowl, if taken by themselves, are 
very constipating. Fat meats, taken in moderation and 
in right combinations, have a lubricating, laxative 
effect; if taken in excess they produce constipation and 
a sticky condition of the bowels and feces; eggs, being 
rich in albumen, sulphur and phosphorus, when taken 
by themselves or in combination with other tensing 
foods, are also constipating. Milk in small quantities 
has for many a constipating effect; taken in large quan¬ 
tities it often has a laxative effect, because of the 
amount of water with which the system is deluged; in 
other cases, existing constipation is intensified by this 
practice. 

The vegetable products richest in proteid are the 
legumes (peas, beans and lentils) and the cereals. 
These are generally called the glutenous or nitrogenous 
foods. If taken by themselves or in combination wfith 
other tensing foods they have a constipating effect; 
the feces become hard and brittle. Nuts, being rich in 
fats and proteid, if taken in excess or wdth other tens¬ 
ing foods, also have a constipating effect on most 
people. 


Carbohydrates (Groups I and II) 

Foods belonging to the carbohydrate groups, which 
in the natural state occur in combination with large 
amounts of organic salts and other laxative principles, 
do not impede the normal activities of the intestines, 
unless taken in excess. 

Such foods are whole grain preparations of cereals 
and the unrefined brown sugar products of cane, beet 
and maple. The starchy and glutenous principles or 
the pure sugar, w T hen artificially extracted from natural 


396 


Vegetarian Cook Book 


food products, become proximate and inorganic food 
elements, which, separated from the organic salt and 
other laxative principles, exert a tensing and constipat¬ 
ing influence. Such proximate food elements are starch, 
gluten, white sugar, and the like. Honey is one of 
nature’s finest foods. Besides being rich in saccharin 
matter it contains positive mineral elements and is ani¬ 
mated with the animal life element. Molasses is much 
more laxative than white sugar, because it contains the 
organic salts of which the refined sugar has been 
robbed. 


Hydrocarbons (Group HI) 

Animal fats, cream and vegetable oils, taken in mod¬ 
erate quantities, have a purely mechanical laxative 
effect, because they act as lubricators to the organism 
as a whole and especially to the intestinal tract. If 
taken in excess, however, or in combination with tens¬ 
ing foods, they have a constipating effect, because the 
liver and pancreas cannot furnish sufficient amounts 
of bile and steapsin for their reduction, and fats which 
fail to be reduced or saponified produce a sticky condi¬ 
tion of the intestines. Even too much olive oil, which 
many vegetarians seem to think can be taken without 
harm, may, therefore, become a source of constipation. 
We must not overlook the fact that it is a proximate 
element. The olive itself, containing the oily prin¬ 
ciples in combination with moderate percentages of 
organic salts, has a much more beneficial effect. 

Organic Salts (Group V) 

In this group belong all foods comparatively poor 
in proteids, carbohydrates and hydrocarbons, and rich 


Tensing and Relaxing Effects of Foods 397 

in the organic salts of sodium, iron, lime, magnesium 
and potassium. The most valuable in this respect are 
the green, leafy vegetables such as spinach, lettuce, 
cabbage, celery, kale, asparagus, watercress, the green 
tops of roots, and so on. Next in order come the roots: 
radishes, carrots, parsnips, beets, rutabagas, onions and 
horseradish. Potatoes, although they contain con¬ 
siderable amounts of potassium and lime, are deficient 
in sodium, iron and magnesium. However, they are 
rich in bone building minerals and in vitamines. On 
the whole, the starchy elements predominate over the 
organic salts and they are, therefore, placed in the 
carbohydrate group. Among the fruits, the banana 
corresponds to the potato; it is rich in starchy and 
saccharin elements, but comparatively poor in organic 
salts. 


Nature’s Wise Provision 

* 

It is interesting to note how, for each season of the 
year, nature furnishes the foods and medicines best 
adapted to changing conditions. In the fall we gather 
the hardy, nourishing, heat and energy producing 
cereals, legumes and nuts, which furnish the fuel 
materials necessary to do the winter’s work and to 
protect us against the cold. These acid-producing 
foods, through their tensing, contracting influences, 
help us to retain the heat of the body; on the other 
(hand they also favor the retention of waste matter and 
poisons. During the winter season the accumulation of 
fermentable waste matter in the system is brought on 
by increased amounts of food, closed doors and 
windows and pores contracted and closed by the cold. 

With the first thaws of springtime these waste mate- 


398 


Vegetarian Cook Book 


rials begin to ferment and to produce fevers, colds 
and catarrhs. Nature again provides the proper foods 
and remedies: lettuce, spinach, radishes, young onions, 
watercress, rhubarb, asparagus, and other tender, lus¬ 
cious vegetables. These furnish the best laxatives and 
diuretics—those which most effectively assist nature in 
her spring house cleaning. 

In the heat of summer the watery, refreshing and 
cooling melons, cantaloups and cucumbers are the most 
effective agents in relaxing the bowels and the pores 
of the skin, allowing free evacuation and increasing 
heat evaporation through the surface of the body. 
These delicious summer foods owe their relaxing quali¬ 
ties to the large percentage of alkaline salts which 
they contain. Their purging effect need not be feared. 
By cleansing the system of waste matter and poisons 
this purging prevents dangerous inflammations and 
fevers. 


CHAPTER VII 


STANDARD FOODS 

Milk and Arterial Blood the Only Standard Food 

Combinations in Nature 

Animal and human bodies are composed of certain 
well defined elements, in certain well defined propor¬ 
tions. Chemistry so far has discovered seventeen of 
these elements in appreciable quantities and ascer¬ 
tained their more important functions in the body. If 
any of these are present in over abundance, and others 
are deficient in quantity or wholly lacking, there will 
be abnormal function, or disease. Therefore, the ele¬ 
ments of nutrition must be provided in right propor¬ 
tion in order to meet the needs of the body. 

The quest of natural food reformers after a normal, 
natural diet is hence not so silly and impossible as some 
people would have us believe. 

Many old school food scientists, also, have recog¬ 
nized the desirability and possibility of establishing 
standard food combinations. But all these authorities, 
whether they are advocates of the meat, mixed, or 
vegetarian diet, deal only with proteids, fats and car¬ 
bohydrates. This is shown in the following “Standard 
Daily Rations’’ given by “regular authorities” on 
dietetics on page 616 of Ivirke’s Physiology. This work 
is used as a text book in many prominent medical uni¬ 
versities in this country. 


Vol. 3—28. 


399 


400 


Vegetarian Cook Book 


On the page just mentioned Moleschott gives the 
following normal diet: 

Proteids . 120 grams 

Fats . 90 grams 

Carbohydrates . 333 grams 

Ranke’s normal diet, given on the same page, closely 

resembles Moleschott’s: 

Proteids . 100 grams 

Fats. 100 grams 

Carbohydrates . 250 grams 

In explanation of these standard food combinations 
Kirke says: “The nutritive value of the diet depends 
chiefly upon the amount of carbon and nitrogen it con¬ 
tains. ” Which means—proteid and carbohydrate foods 
are the most important. 

The leaders of American vegetarianism, building on 
these old school theories and food standards in making 
up their vegetarian diet combinations, searched prin¬ 
cipally for substitutes for meat and eggs, that is, for 
foods rich in proteids, fats and starches. As a conse¬ 
quence, we find that the dietetics of our best known 
vegetarian sanitariums and food reformers deal mainly 
with proteids, fats and carbohydrates. The daily bul¬ 
letins giving dietary advice to the patients of these 
institutions deal with these three proximate food ele¬ 
ments only. 

All widely advertised breakfast and predigested 
health foods in the market are made up of grains, peas, 
beans, peanuts, cocoanuts or combinations of these food 
materials. 

Breaking up these natural products of the soil into 
proximate elements, such as protose, gluten, white flour, 








Standard Foods 


401 


white sugar, and the like, and devitalizing them by 
cooking, steaming and roasting tends to make them 
more negative than they were in the natural state. 

The proximate elements, proteids, fats and carbo¬ 
hydrates dealt with in old school dietetics, contain six 
elements only out of the seventeen found in the human 
body. What about the others—the mineral elements? 

Rirke and all other “regular ’ 1 authorities merely 
mention these all-important mineral elements and 
bunch them as “inorganic salts” or “ash,” and claim 
that any adequate food supply of proteids, fats and 
carbohydrates carries enough of these “inorganic 
salts” to satisfy the needs of the body. 

This assumption, however, is superficial, and alto¬ 
gether unscientific. We shall prove in these pages, and 
by means of our tabulated analyses, pages 484 and 485, 
that exactly the reverse is true—that the organic salts 
or mineral elements are of the greatest importance in 
the vital functions of the body; that the only danger 
lies in the excessive use of proteids, fats and carbo¬ 
hydrates; and that the difficulty in rational dietetics 
lies in procuring in the daily dietary a sufficient 
amount of organic mineral salts without at the same 
time overloading the system with starchy and ni¬ 
trogenous elements. 

These authorities also make a mistake in stating 
their normal diet combinations in weight. This is 
always misleading, as the amount of food needed by 
different individuals differs very much in weight. 
Stuffing food into patients by weight in accordance 
with “standard rations” has stuffed numbers of them 
into early graves. An amount of food in weight just 
sufficient for the needs of one person may prove alto¬ 
gether too much for the next one. The only rational 


402 


Vegetarian Cook Book 


way to calculate food proportions is by percentages. 
In order to accomplish this readily it is necessary to 
establish a standard combination of food elements in 
such proportions or percentages as will meet all re¬ 
quirements of the human organism.* 

Milk was selected by some German scientists as such 
a standard food combination because nature made it a 
perfect food for the new-born and growing animal, and 
because it is capable of sustaining the growing organ¬ 
ism in perfect health and strength. Furthermore, the 
analyses of Dr. Lahman and other chemists disclose the 
interesting fact that the elementary composition of the 
milk of an animal is just about the same as the com¬ 
position of the ash of its body after cremation. 

Milk is, indeed, a perfect food for the growing ani¬ 
mal, but it is not so to be considered for the adult ani¬ 
mal or man. The reason for this is that the young and 
growing animal requires a great deal more of potas¬ 
sium and calcium, the tissue building elements, than 
the full grown, adult body. On the other hand, the 
young animal, on account of its greater elasticity, plas¬ 
ticity, and natural activity in play and sports, elimi¬ 
nates waste matter much more readily, and, therefore, 
needs less of the eliminative elements than the mature 
body. 

This is indicated by a comparison of the analyses of 
blood and milk. While milk is richer in the building 
elements, the blood of the adult animal body is richer 
in sodium and iron, the positive “ working ” elements. 


•Note.—The first treatise in the English language dealing 
with the functions of the mineral elements in the body was 
written by Otto CarquS at the suggestion of Dr. Lindlahr. The 
latter then treated the subject more fully in the Nature Cure 
Magazines, Volumes 1907-1909. 



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Standard Foods 


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CHAPTER VIII 


DIGESTION AND ASSIMILATION 

Digestion and assimilation may be divided into the 
following stages: 

1. intake of food; 

2. mastication; 

3. insalivation; 

4. deglutition; 

5. chymification in the stomach; 

6. chylification through intestinal digestion; 

7. absorption of the chyle by the membranes 
lining the intestinal tract, and its transmission through 
the lacteal and venous vessels into the circulation; 

8. elimination and defecation of the end-products 
and waste materials of digestion. 

The limited space of this volume does not admit of 
.going into the details of these various processes. They 
can be studied in any encyclopedia or work on physiol¬ 
ogy. We shall confine ourselves to giving a brief out¬ 
line of the processes of digestion and assimilation in 
so far as this will facilitate a better understanding of 
the problems of Natural Dietetics discussed in this 
volume. 

The office of digestion is to prepare the foodstuffs 
for absorption into the fluids of the body, and for 
utilization in the various processes of nutrition. To 
make this possible, the coarse and complex food ma¬ 
terials have to be dissolved and rendered diffusible in 
order to facilitate their absorption through the mem- 

405 


406 


Vegetarian Cook Book 


branes of the epithelial cells which cover the walls 
of the intestinal tract. This breaking up of the com¬ 
plex food materials into simpler compounds, or into 
their constituent, proximate elements is accomplished 
by the influence of the digestive ferments secreted by 
the microzyraa in the cells of certain glandular struc¬ 
tures belonging to the digestive apparatus. 

In the following brief survey of the processes of 
digestion and assimilation, w T e shall follow the various 
food materials through their transformations to their 
final destination in the vital economy of the body. 

Orthodox physiology and food chemistry, as we have 
pointed out in other places, deal with three food classes 
only. These are: 

1. the carbohydrates, comprising starches, dextrins 
and sugars; 

2. the hydrocarbons, comprising fats and oils; 

3. proteids, the principal representatives of which 
are albumen (white of egg), gluten of grains and 
legumes, myosin of fleshy tissues, serum-globulin of the 
blood, hemoglobin of the red blood corpuscles, lactal- 
bumin and casein of milk and cheese. 

Digestion of Starches 

The starches are acted on in the mouth, after thor¬ 
ough mastication and insalivation, by the ferment 
ptyalin of the saliva, and transformed into dextrins 
and sugars (maltose and glucose). Ptyalin acts only in 
an alkaline or neutral medium. If the starches are thor¬ 
oughly masticated and insalivated, the action of the 
ptyalin continues for twenty to forty minutes in the 
stomach. By that time its action is checked by the 
acidity of the gastric juices. 


Digestion and Assimilation 407 

The transformation of the starches (after they leave 
the stomach) into the simplest and most refined forms 
of dextroses and glucoses (sugars) continues in the 
intestines under the influence of the pancreatic ferment 
amylase or amylopsin. The ferment, invertase, found 
in the intestinal fluid, changes cane sugar into levu- 
lose, and the latter into glucose. The starches must 
be reduced to dextroses and glucoses before they can 
be assimilated by the epithelial cells lining the intesti¬ 
nal walls and before they can be transmitted through 
these into the circulation. 

From what has been said it becomes apparent why 
it is necessary to thoroughly masticate and insalivate 
all starchy foods. This is of especial importance for 
those who suffer from intestinal indigestion. If starchy 
foods, as is usually done, are made slippery with milk 
and cream and swallowed down without being thor¬ 
oughly mixed with saliva, they remain unchanged in 
their passage through mouth and stomach. If there is 
a tendency towards, or actual condition of intestinal 
indigestion, the starches are not transformed at all, 
and instead of being absorbed into the circulation as 
valuable fuel materials in the forms of dextroses and 
glucoses, they enter into processes of decay and fer¬ 
mentation, filling the system with noxious gases and 
poisons. 

If more starchy food materials are taken in than 
can be absorbed by the circulation and utilized by 
cells and tissues, part of the surplus is stored in the 
liver and in the muscles in the form of glycogen, to be 
drawn upon when the intake of carbohydrates falls 
below the requirements of the body. On page 371 we 
described Dr. Thomas Powell’s ingenious and plausible 
theory of the conversion of the carbon compounds in 


408 


Vegetarian Cook Book 


the cells of the muscles and other tissues of the body 
into heat and muscular energy. 

Digestion of Fats 

The fats are not acted on at all by the saliva, or by 
the gastric juice of the stomach, only so far as the hy¬ 
drochloric acid of the latter partly digests and dissolves 
the membranes of the fat globules, rendering their con¬ 
tents more soluble and more prone to the action of the 
fat splitting ferments in the intestinal tract. The 
principal one of these ferments is the lipase (steapsin) 
of the pancreatic fluid. The action of the lipase is 
greatly facilitated and intensified by the bile. In 
fact, the digestive activity of all of the pancreatic fer¬ 
ments becomes possible only after the contents of the 
intestinal tract (chyme and chyle) have been changed 
from the acid condition, in which they left the stomach, 
to the alkaline, because the pancreatic and intestinal 
ferments act in an alkaline medium only. 

The fats are split up into glycerin and fatty acids. 
These end-products of fatty digestion are absorbed by 
the epithelial cells lining the intestinal walls. While 
passing through these cells the glycerin and fatty 
acids are reunited and built up into fat globules, and 
these are then transmitted through the lacteal vessels 
into the lymphatic circulation, and finally into the 
venous circulation, to be further refined and prepared, 
for assimilation, in their passage through the liver. 

Digestion of the Proteids 

Proteid food materials serve two principal purposes. 
They are composed of six elements (COHNPS.) 
The first three elements may be utilized in the economy 


Digestion and Assimilation 409 

of the body for the production of heat and energy, the 
same as the (COH) molecules in carbohydrates and 
hydrocarbons, but aside from this the proteid food 
materials serve other important purposes in the build¬ 
ing up and repairing of cells and tissues. The sub¬ 
stance of cells consists of protoplasm, that is, proteid 
matter; therefore, the building and repair of cells re¬ 
quires proteid foodstuffs. But the transformation of 
the proteid materials as they exist in foods into the 
proteid substances of the living cells and tissues of the 
/human body involves profound changes, different from, 
and far more complex than the simple hydrolytic re¬ 
duction of carbohydrates and hydrocarbons 

The breaking up of proteids into amino-acids has 
been described on pages 380 to 384. 

The progressive digestive changes of the proteids 
into proteose, peptones and amino-acids begin in the 
stomach under the influence of the pepsin secreted by 
the cell linings of the stomach. The pepsin acts only in 
an acid medium and this is created by the hydrochloric 
acid which forms part of the gastric secretions. The 
transformation of the proteids continues in the intes¬ 
tinal tract under the action of the trypsin. The tryp¬ 
sin is not, as was formerly believed, solely a secretion 
of the pancreas, but is in reality a compound formed 
by the chemical union of trypsinogen of the pancreatic 
fluid with the enterokinase secreted by the epithelial 
cells of the intestinal walls, especially in the duodenum. 

The trypsin acts only in an alkaline medium, and 
this is furnished by the inpouring of the bile into the 
chyme as the latter enters the intestines in its periodic 
discharges from the stomach. 

It seems to be the acidity of the chyme and the fer¬ 
ment secretions of the pancreatic juice, as well as the 


410 


Vegetarian Cook Book 


THE PROCESSES 


The following diagram presents in concise form a 


Food Products 


Acted upon by 


Starch 


The ptyalin of the saliva in the 
mouth and stomach 
The amylase of the intestinal 
fluids 


Cane Sugar ... Invertase of the intestinal fluids 


Milk 


' Rennin of stomach 
Lactase of the intestinal fluids 


Fats 


r 






Hydrochloric acid of the stom¬ 
ach 

Bile of liver and lipase of pan¬ 
creatic fluid 


} 

} 


Proteids 


Albumen 

Serum- 

globulin 

Hemoglobin 

Myosinogen 

Gluten 


Pepsin of stomach and trypsin of ' 
intestinal fluid. Trypsin is com¬ 
posed of the trypsinogen of the 
pancreatic ’fluid in combination 
with the enterokinase of the in¬ 
testinal fluid. 













411 


OF DIGESTION 

survey of the most important phases 

Changed into 


Dextrins 

Dextrose 

Maltose 

Glucose 


Laevulose and this into glucose 

Curds proteid into caseinogen 

{ Changes milk sugar into galactose 
and this into glucose 

f Digests cell membranes of fat glo- 
[bules 

fChange fats into glycerin and fatty 
| acids 


f Changes proteids into proteose, 
[peptones and amino-acids 


of digestion 
Serve as 


Fuel 

materials 

and 

producers 

of 

muscular 

energy 


Producers of 
heat and 
energy. Build¬ 
ing and repair 
materials for 
the cells and 
tissues of 
the body 





412 


Vegetarian Cook Book 


secretion of the enterokinase, which stimulate the flow 
of the bile into the duodenum. The transformation of 
the proteid food materials into proteose, peptones and 
amino-acids continues in the intestines, and these re¬ 
fined forms of proteid matter are then absorbed by the 
cell lining of the intestinal walls and elaborated into 
the more complex proteid substances as they exist in 
the human body. 

To recapitulate, the breaking down of all food mate¬ 
rials into simpler and more refined compounds serves 
several purposes: 

1. to separate waste and indigestible matter from 
the nutritious substances; 

2. to make food materials sufficiently soluble and 
diffusible so they can be assimilated by the absorbent 
membranes of the digestive tract; 

3. to liberate their latent heat and vital energy; 

4. to change the coarse compounds of food materials 
into the more refined and complex materials of the 
living cells and tissues of the human body. 

If we assimilated animal blood, flesh and fat in 
their original forms, the tissues of our bodies would 
soon resemble thoSfe of pigs, cows and sheep. In order 
to preserve the individuality and integrity of the vari¬ 
ous species and families of animals and of man, it is 
necessary that all food materials be broken down first 
into their simplest compounds and proximate elements 
and then reconstructed (synthesized) into the building 
materials, cells, tissues and organs of the animal or 
human being which consumes the foods. 


CHAPTER IX 


THE TRUE NATURE AND SOURCE OF VITAMINES 

OR LIFE ELEMENTS 

The opening paragraphs and later passages of this 
treatise on vitamines may impress the reader more like 
a sermon than a scientific essay on food value. This is 
not at all unusual or unreasonable. Science is rapidly 
becoming more religious and religion more scientific. 
The laws and principles underlying the science of 
dietetics and the art of healing human ailments cannot 
be comprehended and applied without an understand¬ 
ing of the psychical and spiritual basis of physical 
material things and forces. 

The greatest of all gifts bestowed upon us by Cosmic, 
Creative Intelligence is life. Upon this primary gift of 
all gifts depend consciousness, individual intelligence, 
reason, creative will, and all else. More life means bet¬ 
ter health, more strength, greater efficiency in the 
business of life, increased capacity for loving and serv¬ 
ing, and therefore greater happiness. 

‘ ‘ That sounds beautiful and true, ’’ you say, * 1 but how 
can we receive more life when we cannot create it, when 
we do not know what it is ? ’ ’ 

What about electricity? Ask Edison, Marconi, or any 
other great electrician, what this mysterious force is. 
They will tell you, “We do not know.” Yet they have 
harnessed the lightning to their machines and made it 
our obedient servant. So it is with vital force. We 
cannot create it; we do not know what it is. If we did, 

413 


414 


Vegetarian Cook Book 


we would know God; we would know all there is to be 
known in this universe. However, we do know this 
primary force of all forces through its manifestations in 
living bodies, and by complying with the laws and 
principles which govern its phenomena, we can open 
ourselves to a more abundant inflow of vital energy. 

This is what the Master meant when he said, “I am 
come that they might have life, and that they might 
have it more abundantly/’ In these words the Master, 
Jesus, not only gave us the formula for the healing of 
human ailments and for the expression of the highest 
possible degree of efficiency on the physical, mental, 
moral and spiritual planes of being, but He also dis¬ 
closed the principle underlying the evolutionary devel¬ 
opment of the sidereal universe, from the tiniest atom 
of matter to the greatest solar system. Evolutionary 
development means the manifestation and expression of 
more life in ever-increasing degrees of potency, refine¬ 
ment and complexity. 

How did the Master, Jesus, fulfil his promise? By 
feeding his followers plenty of rich and nourishing 
food? By giving them poisonous tonics and stimu¬ 
lants? No, he taught them how to comply with the 
higher laws of their being, how to become more perfect 
in body, mind and soul, and in that way to open 
themselves to a more abundant inflow of life and vital 
energy. 

Weak, sick humanity cries out in despair: “Oh, 
doctor, if you could only prescribe some nourishing 
food or tonic to give me more strength, then I would be 
all right!” Through all the ages, alchemists, doctors 
and scientists have been searching in vain for the 
wonderful elixir which will rejuvenate the body, cure 
all human ills and prolong human life indefinitely. 


True Nature and Source of Vitamines 415 

Since we began to study the problems of health, 
disease, and capacity of enjoyment of life are manifes- 
would be able to cure all disease instantaneously if we 
could sufficiently increase the inflow and activity of 
vital energy. All disease is caused by something that 
interferes with, diminishes, or disturbs the normal in¬ 
flow and distribution of vital energy throughout the 
system. 

Vigor, physical and mental, power of resistance to 
disease, and capacity of enjoyment of life are manifes¬ 
tations of vital energy and these are transmutations of 
vital force. The problem, then, before us in the healing 
of disease as well as in maintaining the greatest possible 
efficiency and capacity for the enjoyment of the finer 
pleasures of life, is to increase the inflow and distribu¬ 
tion of life force—which means “life more abundant.” 

This glorious consummation has been and always will 
be out of reach so long as the medical profession and 
the laity look for the source of vital energy in “nour¬ 
ishing foods or strengthening tonics and stimulants.” 
These substances cannot bestow life, because they are 
secondary manifestations of life. Secondary, derived 
energies cannot be transmuted back into life force— 
the primary source of all kinds of energy. If this were 
possible, we could, indeed, prolong life indefinitely. 

We hear you say: “If this were true, why do we have 
to eat and drink to keep alive ? Why do we waste away 
and die when we abstain from food and drink?” This 
is the answer. All that food and drink can do is to 
keep the organism in the right condition so that vital 
force can manifest and operate through it to the best 
advantage. To this end food is needed to build up and 
repair the cells and tissues of the body. It also serves 
to a certain extent as fuel material which is transmuted 

Vol. 3—29. 


416 


Vegetarian Cook Book 


into animal heat and vital energy. But this does not 
account for the enormous amounts of animal heat and 
energy constantly liberated and expended by the animal 
or human body. 

Just as coal has to come in touch with fire before it 
can be transmuted into heat, so the life force is needed 
to “burn up” or “explode” the fuel materials in the 
body. When “Life” has departed, even large amounts 
of sugars, fats, proteins, tonics and stimulants are not 
able to produce one spark of vital energy in the dead 
body. 

Instead of increasing vital energy, overeating wastes 
it. Digestion and assimilation of food and drink and 
elimination of waste materials require the expenditure 
of considerable amounts of vital energy. Therefore all 
food taken in excess of the actual needs of the body 
wastes vital force instead of giving it. 

If these facts were more generally known and appre¬ 
ciated, people would not habitually overeat under the 
mistaken idea that their vitality increases in proportion 
to the amount of food they consume; neither would they 
believe that they can derive strength from poisonous 
stimulants and tonics. They would not be so much 
afraid of fasting. They would understand better the 
necessity of fasting in acute diseases and healing crises 
and avail themselves more frequently of this most ef¬ 
fective means of purification. They would no longer 
believe themselves in danger of dying if they were to 
miss a few meals. 

Nothing has proved more positively the fact that 
there must be another source of animal heat and energy 
besides food and drink, than the long fasts frequently 
undergone for therapeutic and other purposes. Since 
Dr. Tanner completed his forty-day fast, fasting has 


True Nature and Source of Vitamines 417 

become popular as one of the best methods of physical, 
mental and moral regeneration. During the last 
eighteen years hundreds of people have fasted under 
our observation and direction. These fasts were con¬ 
tinued from a few days to six weeks; in several cases 
as long as seven weeks. These long fasts did not prove 
harmful in any way, but on the contrary they resulted 
in improved health and were followed in time by gains 
in flesh and strength. 

As long as reports of long fasts and their beneficial 
effects come from physicians advocating drugless heal¬ 
ing methods, the veracity of these accounts may be 
questioned by the medical profession and the laity, but 
at the present time proof of the possibility of such long 
extended fasts comes from an unexpected source. To 
quote from a pamphlet the writer issued near the 
climax of the fasting protest in Ireland: 

“It is now ninety-one days, or thirteen w T eeks, since 
the Irish hunger strikers started on their long martyr¬ 
dom. During the first few w T eeks of their fasting, I 
predicted that they could go ten weeks without food 
before reaching the danger point. This proved true. 
Of the eleven confined in the Cork prison, Fitzgerald 
was the first to die, on the seventy-second day of his 
fast. MacSwiney began to have fainting spells on the 
seventy-first day of his fast. The attending physicians 
started to feed him while temporarily unconscious. 
During his waking moments, however, he vigorously 
resisted it. This martyr to the cause of his beloved 
country passed away on the seventy-fourth day. He 
would have lived longer if beef juice and alcoholic 
stimulants, two of the worst things to break a fast, had 
not been forced into him. 

“The daily papers stated that during the last few 


418 


Vegetarian Cook Book 


days of his life his temperature was normal. At the 
time of this writing the eleven hunger strikers in Cork 
prison have completed their thirteenth week. The tem¬ 
perature of their bodies is still near normal or only a 
few degrees below normal. ’ ’ 

If food and drink, as claimed by the medical profes¬ 
sion and materialistic scientists in general, is the only 
source of animal heat and energy, why is it that the 
temperature in those starving bodies remains near 
normal to the very end, when all the reserves of nour¬ 
ishing substances have become exhausted, when nothing 
is left of their wasted bodies but skin and bones? If 
the mechanistic theory of vital force is true, if human 
bodies depend for heat and energy on food and drink 
like the boiler on the coal that is shoveled into the 
furnace, why is it that the temperature in those starv¬ 
ing bodies towards the end did not gradually decline? 
Why did it keep above ninety degrees to the last 
breath and then drop suddenly to the temperature of 
the surrounding atmosphere? What is it that keeps 
the heat in those bodies up to normal after all fuel 
materials have been exhausted? 

The only possible explanation is that there must be 
another source of heat and energy besides food and 
drink and the reserve stores of flesh and fat in the 
body. Think of the enormous amount of heat and 
energy liberated and expended by a body in normal 
health during tw T enty-four hours. Not long ago a 
prominent authority made the statement that it had 
been proved by scientific experiments that the amount 
of power necessary to draw one full breath was equal 
to an amount of energy required to lift a five hundred 
pound weight two inches from the floor. If this is true, 
what immense amounts of energy must be required to 


True Nature and Source of Yitamines 419 • 

perform the thousands of different forms of physical, 
chemical, mental, and emotional activities going on in 
a living human body during every moment of its exist¬ 
ence ! 

We do not know whether the statement before alluded 
to is true or not. We do know, however, that very 
large amounts of energy must be required to expand 
the breathing apparatus with its heavy and complicated 
mass of bones, ligaments and muscles, to force the large 
amount of blood through the arteries and capillaries of 
the body against great resistance, besides hundreds of 
other forms of working energy continuously active dur¬ 
ing waking and sleeping hours. In addition to this, 
imagine the enormous amount of heat necessary to keep 
a full-grown human body up to normal temperature 
during twenty-four hours. The totals of heat and 
energy thus liberated and expended must amount to an 
equivalent of thousands of pounds of steam. 

Does anyone of sane mind believe that this enormous 
amount of heat and working energy can be derived 
from, a few pounds of food and drink consumed by a 
human being in the course of a day ? Still this is boldly 
claimed by exponents of the materialistic or mechanistic 
theory of life and vital energy. It is the basis of the 
calory theory of food values. 

As before stated, all that food and drink can do is to 
keep the body in normal, healthy condition. On this 
depends the flow of life force into the body and its free 
distribution by way of the sympathetic and central 
nervous system to the various organs and to every 
individual cell. 

Anything and everything in natural methods of liv¬ 
ing and of treatment that will help to nourish and 
purify the blood, that will rid the system of waste and 


420 


Vegetarian Cook Book 


morbid matter, that will correct mechanical lesions and 
harmonize mental and emotional conditions will insure 
a greater supply of life force and its derivatives— 
strength, vitality, resistance, and recuperative power. 

In other words, the more normal, healthy and perfect 
the organism, the more copious will be the inflow of 
vital energy. 

All the different schools, systems, and cults of healing 
deal only in a partial way with the problem of vital 
force. Some confine their efforts to dietetic measures, 
others to the administration of drugs and to surgical 
treatment. The hydropath stimulates the flow of vital 
fluids and nerve currents through hot and cold water 
applications. Manipulative schools of healing endeavor 
to facilitate the distribution of vital energy through 
the system by correcting mechanical lesions in the bony 
structures, ligaments, muscles, and connective tissues. 
Mental scientists, Christian Scientists, and spiritual 
healers confine their efforts to establishing the right 
mental and spiritual attitude. All these and other sys¬ 
tems of treating human ailments deal only with one or 
several phases of the problem. 

The only system so far devised that endeavors to 
combine and apply all that is good in natural healing 
methods is Nature Cure. It draws the line only at the 
employment of destructive methods, such as the use of 
poisonous drugs, filthy disease products, promiscuous, 
uncalled for surgical operations, hypnotism and mental 
therapeutics, based on erroneous and misleading 
premises.* 

# The reader will notice that the foregoing paragraphs con¬ 
tain repetitions from Chapter III “For What Do We Eat and 
Drink. ” The author believes that this is permissible on ac¬ 
count of the vital and fundamental importance of the truths 
herein revealed. 



CHAPTER X 


WHO DISCOVERED THE VITAMINES OR LIFE 

ELEMENTS? 

Nothing in the field of dietetics has created such 
widespread and genuine interest as the “discovery of 
the vitamines.” It is true that the vitamines are of 
primary importance in the processes of nutrition, but 
are they a “new discovery”? 

The word “vitamine” means “life substance” or 
“life element,” and we have talked about the life ele¬ 
ments in foods ever since we began to lecture and to 
write on natural dietetics. 

The term, life elements, as far as we know, was first 
used by Florence Huntley in Harmonies of Evolution. 

One of the first articles dealing with the subject of 
vitamines, under that name, appeared in the Britannica 
Year Book for 1913. It was entitled Cause and Cure of 
Beriberi and read as follows: 

“Few events in pathology, during late years,” says Dr. Paget, 
“have been more notable, or more happy, than the discovery of 
the cause of this endemic disease. Beriberi, a form of periph¬ 
eral neuritis, with loss of muscular power, emaciation and 
exhaustion, has been one of the scourges of the tropics. In the 
Federated Malay States the estimate has been made of 45,000 
deaths from beriberi in the course of thirty years. In the 
Philippines it has been a long standing evil. During the Russo- 
Japanese 'War it accounted for a very large part of the sickness 
among the Japanese.” 

In 1909 Fraser and Stanton published their Etiology of Beriberi. 
"Working on the lines suggested by C. Hose and Braddon, they 

421 





422 


Vegetarian Cook Book 


traced the cause of the disease to the use of “milled" rice, i. e., 
rice which has been “polished" by the removal of its husk and 
outer layers. Fowls or pigeons fed on polished rice alone quickly 
showed signs of the disease; but if the polishings of rice ■were 
added to their food they quickly recovered. Further observa¬ 
tions by De Haan, Chamberlain, Eijkmann, and others showed 
that the disease was not due simply to the absence of phosphates 
from the rice. It was due to the loss of substance which is 
present as a mere trace in the husks; indeed, there are no more 
than ten grains of it in a ton of rice. Funk, working at the 
Lister Institute, has lately segregated this substance, and has 
given it the name of “vitamine." "We are told that a pigeon 
fed on polished rice alone will, in three or four weeks, show 
signs of the disease. If, when death seems imminent, a minute 
dose of vitamine be given, the bird quickly recovers. 

The wonder does not end here. For this work on beriberi 
throws light on epidemic dropsy, scurvy, rickets, etc. Indeed, 
Funk has isolated from limes a substance similar to vitamine, 
and present in about one in 100,000 parts of the fruit. This 
“vitamine of the lime" has a favorable action alike on beri¬ 
beri and on scurvy. 

Dr. Paget asserts that the practical value of these studies is 
already evident. In the Philippines, since the American occu¬ 
pation, the change of food from polished to unpolished rice has 
practically stamped out the disease beriberi. Similar results 
are reported by Dr. Heiser in regard to a leper colony at Culion. 
The disease has been so common in this colony, since its found¬ 
ing in 1906, that it caused one-third of the deaths. But after 
the use of unpolished rice was made compulsory, no deaths 
occurred from the disease, and persons already affected were 
quickly cured by the addition of rice polishings to their food. 

Since Dr. Paget, Casimir Funk and others first used 
the terra “vitamine” much has been said and written 
about this interesting subject, but nowhere outside of 
our own writings has an explanation been offered as to 
what these mysterious substances or forces really are. 

As before stated, for the last eighteen years we have 
been writing and talking about the existence and func- 


Who Discovered the Vitamines? 


423 


tions of the life elements in foods—and the life elements 
are identical with the vitamines. 

It is, to say the least, a curious coincidence that the 
word “vitamine” is a literal translation of the term 
“life element” which we have been using to denote the 
manifestations and activities of the life force in foods 
and living bodies. 

In the November, 1908, issue of the Nature Cure 
Magazine, we wrote about the life elements, as follows: 

In every higher kingdom of nature, matter is made to vibrate 
to higher ratios of vibratory motion and molded into com¬ 
pounds of increasing complexity and of greater refinement of 
texture. 

Four distinct life elements, or “ranges of vibration, 77 control 
the four great kingdoms of life on this earth plane. These 
life elements are manifestations of life force in physical, 
chemical, mental, emotional, spiritual and psychical activities. 

The lowest or mineral plane is controlled by the electro¬ 
magnetic life element; the next higher or vegetable kingdom 
by the vito-chemical life element; the still higher animal king¬ 
dom is animated by the spiritual or animal life element; and 
the highest or human plane by the soul or psychical life element. 

In the mineral kingdom the electro-magnetic life element binds 
together by chemical affinity the atoms into the simple inorganic 
compounds of the mineral plane. 

In the vegetable kingdom, the vito-chemical life elements, 
by the aid of sun heat and energy, builds up the simple com¬ 
pounds of earthy elements, air and water, into the refined and 
complex living molecules of organic vegetable matter. 

The elements of earth, air, sun heat and water thus organized 
or made alive in the vegetable cell by the vito-chemical life 
element, furnish the foods for the next higher animal and 
human planes. 

The animal life element governing the animal kingdom seizes 
upon the living matter of the vegetable plane and refines, or¬ 
ganizes and vivifies it to still higher potencies of vital force 
and creative energy and introduces the psychical elements of 
consciousness, instinctive intelligence and volition. 


424 


Vegetarian Cook Book 


The human kingdom is animated and dominated by the soul 
or psychic life element. Under its influence animal conscious¬ 
ness matures into human self consciousness; instinctive intelli¬ 
gence and volition develop into human reason, will power and 
self-control. 

To recapitulate: The four great kingdoms of earth life are 
animated and governed by four distinct life elements w’hich are 
equivalent to progressively higher and more refined ranges of 
vibratory activity, and increase of vibratory activity means 
increase of kinetic or working energy. 

These facts in natural science explain why, in every higher 
kingdom, molecules become more complex, and possessed of 
greater potential energy, greater complexity of structure and 
higher refinement of texture. Since the building of atoms into 
molecules involves the absorption of the energy which does the 
building into that which it is building, every additional atom 
in the molecule means additional inherent energy. 

In the September, 1909, number of the Nature Cure 
Magazine we wrote as follows: 

It is vital force manifesting through the life elements in the 
plant, animal or man which, in conjunction with the light, 
warmth and energy supplied by the sun, elaborates the elements 
of the earth and air into the ascending forms of life and con¬ 
sciousness. In other words, vital force or the life element is the 
builder, while sun heat and light are building materials. 

These processes of metabolism—of building up and 
tearing down—the transformation of one form of life 
into another—are well described in the following para¬ 
graphs translated from a German book on vege¬ 
tarianism. These descriptions reveal the wonderful 
commerce and reciprocity between the higher and 
lower planes of life by which the waste products of 
one kingdom constitute the sustenance of the other. 
There is no death—life is growth and growth is change. 

This transformation of sunlight into chemical energy takes 
place in those vegetable cells which contain chlorophyll. 


Who Discovered the Vitamines ? 


425 


(Chlorophyll is a proximate element that gives the green color 
to fruits and vegetables.) What we call protein, starches and 
fats are merely different forms of sun energy transformed into 
chemical energy, and these foodstuffs contain nothing more than 
sun energy when we consume them in flesh foods. 

What happens in the vegetable cell? Out of the air, the 
plant absorbs carbon dioxid. This is a combination of one 
part carbon and two parts oxygen. To part these elements re¬ 
quires a great expenditure of energy and this work of separa¬ 
tion is performed by light or sun energy. The oxygen, which 
has been torn away from the carbon, escapes into the air and 
serves as food for the animal and human kingdoms, while the 
carbon in the plant enters into combination with other ele¬ 
ments absorbed from the earth and from the air. 

Oxidation, or combustion, is nothing else than the reunion of 
carbon in the plant molecule with the oxygen of the air. The 
result is carbon dioxid, which again serves as food for 
plants. 

Sun energy also causes the separation of water into hydrogen 
and oxygen, and this also involves a great expenditure of 
energy, part of which becomes latent in the newly formed 
molecules of the vegetable cell. When in the digestive processes, 
carbon and oxygen, which have been parted in the formation of 
the vegetable molecule, again unite, energy is liberated. This 
storage of energy during the building up processes (anabolism) 
resembles the accumulation of energy in the wound spring and 
its liberation while unwinding. 

On the other hand, accumulation of sun energy takes place 
in the plant through the combination of carbon with nitrogen 
and hydrogen. These elements strongly oppose union, but sun 
energy binds them together. This opposition between nitrogen 
and carbon is so great that artificially it can be overcome only 
in the highest known temperatures created in the electric light 
arc. (Just as it takes a great deal of heat to weld together two 
pieces of steel.—Editor.) 

From these facts in nature the German author draws 
the following conclusions which are shared by scien¬ 
tists who defend the materialistic and mechanistic phil¬ 
osophy of life and also by extreme vegetarians who ad- 


426 


Vegetarian Cook Book 


vocate a strictly raw food diet, even to the exclusion of 
the dairy products. 

They justify this on the ground that all vital energy 
in the animal and human kingdoms are derived from 
sun energy stored in the products of the vegetable 
kingdom, that human beings, by eating animal food, 
therefore consume vital energy in second-hand and 
deteriorated form, to which no measurable additions of 
vital energy are added in the animal and human king¬ 
doms. The author further states these conclusions: 

Thus we see how streams of energy, which the sun sends to 
our earth, are transmuted into chemical energy; then food is sun 
energy, and living beings are indeed children of the sun. 

In the vegetable kingdom only, the springs are wound which 
drive the mechanism of life. Vegetarians derive their energy 
direct from nature, while meat eaters obtain energy indirectly 
and in a weakened form. 

Having studied the transmutation of sun energy into vege¬ 
table substance, wo understand the meaning of the sentence, 
“Therefore, in plants we eat sun energy.” without hesitancy 
we may add to this that in flesh food also we eat sun energy, 
for the animal body builds itself from vegetable food without 
measurable additions of new forms of energy. 

This reasoning may seem plausible from the me¬ 
chanistic point of view, and has served well the advo¬ 
cates of a strictly vegetarian diet, but unfortunately 
for the learned author, and for his ultra-vegetarian 
friends, his arguments are based on false premises and 
therefore are untenable. 

The fallacy of his reasoning is due to the fact that 
the energies at work in the vegetable kingdom are not 
by any means the highest expression of life force on 
this planet. 

On the contrary, the vital energies animating our 


Who Discovered the Vitamines? 427 

planetary system, as already explained, manifest in 
four ascending ranges of vibratory activity. This ex¬ 
plains why there is a quality of energy in animal food 
which cannot be derived from vegetable food, and this 
something is the animal life principle, animal mag¬ 
netism, or spiritual life element; in other words, a 
higher and more refined range of vibratory activity 
than that animating the lower kingdoms. 

The more powerful the vital energy which builds, 
the more potent the latent dynamic or potential force 
of the product. Coal, though classed among the min¬ 
erals, possesses infinitely greater heat and energy pro¬ 
ducing qualities than other minerals because originally 
its materials were elaborated under the vibratory in¬ 
fluence of the vegetable life element, or vitamine. The 
latter element ranges much higher in the scale of 
vibratory activities than the electro-magnetic life ele¬ 
ment which controls and elaborates the simple com¬ 
pounds and crystals of the mineral kingdom. The 
animal cell, being synthesized under the operation of 
the animal life element, is alive with still higher 
potencies of vital force than those in the vegetable 
cell. 

The ascending life elements, or progressive manifes¬ 
tations of vital force, resemble the power of steam at 
different degrees of tension. Steam at eighty pounds 
pressure performs work which it could not accomplish 
at twenty pounds pressure. In similar manner each 
higher expression of vital force exhibits energies more 
powerful, and products of greater refinement and com¬ 
plexity than the lower one. The higher the tension of 
steam, the greater its capacity to perform work. The 
higher the vibratory tension of the life element, the 
more potent, complex and refined its manifestations 


428 


Vegetarian Cook Book 


and products. In every higher kingdom of nature 
molecules become more complex, more refined and pos¬ 
sessed of greater potential energy, because the building 
of atoms into molecules involves the absorption of the 
energy which does the building. This is illustrated in 
the formation of ice. 

The cold which solidifies the molecules of water is 
absorbed by and becomes latent in the icy crystals 
which it builds. When the particles of ice disintegrate 
under the influence of heat, cold is liberated. In similar 
manner the heat which gives warmth and comfort to 
our homes is sun warmth which was absorbed in the 
formation of vegetable cells in the growing plants and 
trees of primeval forests, or in the carboniferous matter 
of annular canopies.* 

Though these are the facts, it does not follow that we 
advocate a meat diet. We resort to flesh foods only as 
a temporary expedient in cases of extreme physical and 
mental negativity, in order to build up the positive 
animal qualities which had become greatly depleted. 

But, for reasons brought forth in this chapter, we do 
advocate a liberal use of the dairy products in the 
daily dietary. In these food products of the live ani¬ 
mal we partake of the kinetic energy of the animal life 
element without consuming the poisonous waste matter 
of the animal carcass. 

What w’e commonly call animal magnetism is the 
animal life element which permeates and animates the 
animal kingdom. This subtle and potent force, which is 
not yet present in the products of the vegetable king¬ 
dom, is contained in the purest and most available 

# This new interpretation of evolutionary development on this 
and other planets will be found in another series of articles 
published in The Lindlahr Magazine. 



Who Discovered the Vitamines? 429 

form, unimpaired by cooking, in the dairy products, 
in eggs and honey. 

While we have discussed the functions of the life ele¬ 
ments or vitamines, little has been said about their 
origin or true nature. In the following chapter we 
shall endeavor to throw some light on this aspect of 
the problem. 


CHAPTER XI 


WHAT ARE THE LIFE ELEMENTS? 

There are two prevalent but widely differing con¬ 
ceptions of the nature of Life or Vital Force —the 
material or mechanistic, and the vital. 

The material conception looks upon life or vital force 
with all its physical, mental and psychical phenomena 
as manifestations of the electro-magnetic and chemical 
activities of the physical-material elements composing 
living organisms. From this point of view, life is a sort 
of spontaneous combustion, or as one scientist has ex¬ 
pressed it, a “succession of fermentations.’’ A well 
known physician in one of his lectures recently made 
the following statement: 

“Every life expression, be it physical, mental, moral, 
or the so-called spiritual, is a result of chemical action. 
Even the life force or vital energy has its origin in 
chemical activities and nothing else.” 

According to this conception the brain oozes 
thoughts and feelings like the liver secretes bile or the 
stomach digestive ferments. 

However, this materialistic conception of life has al¬ 
ready become obsolete among the more advanced biolo¬ 
gists as a result of the wonderful discoveries of modern 
science, which are fast bridging the chasm between the 
material and the spiritual realms of being. But medical 
science, as taught in the regular schools, is still domi¬ 
nated by the old, crude, mechanical conception of vital 
force; and this, as w T e shall see, accounts for some of its 
gravest errors of theory and practice. 

430 



What Are the Life Elements? 431 

The vital conception regards life as the primary force 
of all forces coming from the great central Source of all 
intelligence and creative power. This force, which per¬ 
meates, heats and animates the entire created universe, 
is the expression of the “divine will,” the “Logos,” the 
“word” of the Great Creative Intelligence. Our sun 
is one of the millions of power stations for the distribu¬ 
tion of this divine energy which sets in motion the 
whirls in the ether, the electric corpuscles and ions 
that make up the different atoms and elements of 
matter. 

These corpuscles and ions of which the atoms are 
composed are positive and negative particles of elec¬ 
tricity. Electricity is a form of energy. It is intelligent 
energy; otherwise it could not move with that same 
wonderful precision in the electrons of the atoms as in 
the suns and planets of the sidereal universe. 

This intelligent energy can have but one source—the 
one and only Source of all life, intelligence and creative 
will in this universe. If this Supreme Intelligence 
should withdraw its energy, then the electrons and ions 
(electrical charges), and with them the atoms and ele¬ 
ments—the entire universe—would disappear in the 
flash of a moment. 

From this it appears that crude matter, instead of 
being the source of life and of all its complicated mental 
and psychical phenomena (which assumption, on the 
face of it, is absurd), is but an expression of the Life 
Force, itself a manifestation of the Great Creative In¬ 
telligence which some call God, others Nature, the 
Oversoul, Brahma, Prana, the Great Spirit, and so 
forth, each according to his best understanding. 

It is this Supreme Intelligence and power, acting in 
and through every atom, molecule and cell in the human 


432 


Vegetarian Cook Book 


body, which is the true healer, the vis medicatrix 
naturae, which always endeavors to repair, to heal, and 
to restore the perfect type. All that the physician can 
do is to remove obstructions and establish normal con¬ 
ditions within and around the patient, so that the 
healer within can do his work to the best advantage. 

This life force is the primary source of all energy— 
that from which all other kinds and forms of energy are 
derived. It is as independent of the body and of food 
and drink as the electric current is independent of the 
glass bulb and the carbon thread through -which it 
manifests as heat and light. The breaking of the in¬ 
candescent bulb, though it extinguishes the light, does 
not in any way diminish the amount of electricity back 
of it. 

In similar manner if the physical body * ‘falls dead,” 
as we call it, the vital energy keeps on acting with undi¬ 
minished force through the spiritual-material body, 
which is an exact duplicate of the physical body, but 
whose material atoms and molecules are infinitely more 
refined, and vibrate at infinitely greater velocities than 
those of the physical-material body. This is not merely 
a matter of faith or of speculative reasoning, but a 
demonstrated fact of natural science. 

When Saint Paul said (1 Corinthians 15 :44) : “There 
is a natural (physical) body, and there is a spiritual 
body,” he stated an actual fact in nature. Indeed, it 
would be impossible to conceive of the survival of the 
individuality after death without a material body to 
serve as the vehicle for consciousness, memory and the 
reasoning faculties, and as an instrument for physical 
functions. 

Therefore if survival of the individuality after death 
be a fact in nature, and if the achievement of immor- 


What Are the Life Elements? 433 

tality be a possibility, a spiritual-material body is a 
necessity. 

Sir Oliver Lodge says that the substance of the spir¬ 
itual body is ether. This is unthinkable. The ether is 
impalpable and omnipresent. It is, as far as science 
now knows, the primordial universal element which 
permeates and enters into the composition of all matter. 
But ether alone cannot and does not constitute matter. 
The atoms of the various elements are made up of nega¬ 
tive electrical charges, or electrons, vibrating around 
positive centers, tearing with them the ether like the 
force of the eddy tears along with it the water. This is 
true of spiritual matter as well as of physical matter. 
The only difference between the two is that the atoms 
and molecules of spiritual matter are infinitely more 
refined and vibrate at higher velocities than the atoms 
of physical matter. 

The sensory organs of the spiritual body are attuned 
to these higher and finer vibrations. Therefore is spir¬ 
itual matter to spiritual sight and touch just as real 
and substantial as physical matter is to our physical 
sensory organs. 

From the foregoing statements we learn that modern 
science verifies the wisdom of Pythagoras, who taught 
twenty-five hundred years ago that all matter was made 
up of three elements—substance, motion and numbers. 
According to modern science, the ‘‘substance” of Py¬ 
thagoras corresponds to the universal ether, “motion” 
to electricity and “numbers” to the number of elec¬ 
trons vibrating in the atom and to the number of atoms 
in the molecule. 

Those who deny the existence of matter and of mate¬ 
rial bodies are also mistaken. Matter is as necessary to 
Being as soul. Soul, the individualized spark of cosmic, 


434 


Vegetarian Cook Book 


creative intelligence—the entelechy of Plato, the 
“thing in itself’’ of Kant—cannot manifest in pal¬ 
pable, visible form, except in and through matter. 
Matter forms the material clothing of physical, astral, 
spiritual and celestial bodies, and these are instruments 
for the manifestation of life and its vital phenomena. 
Matter is just as real in the astral, spiritual, celestial 
and inter-planetary worlds as on this earth plane. 

As a matter of fact, we are here and now in the 
spiritual world as much as we ever will be, though 
matter on this plane is coarser and slower in vibration 
than in higher spheres of spiritual life. Without its 
clothing of physical or spiritual-material bodies, soul 
could not manifest to other souls nor produce or ex¬ 
perience an infinitude of material activities and phe¬ 
nomena. Universal or Cosmic Intelligence, the great 
father soul of all souls, creates individual centers of 
creative intelligence by incarnating in mineral, vege¬ 
table, animal and human bodies. Thus the word, or 
Fiat, of Creative Intelligence takes on the flesh of 
matter. 


CHAPTER XII 


RELATIONSHIP OF MINERAL SALTS TO 

VITAMINES 

In the first volume of the Nature Cure Magazine (1907- 
1908) we stated repeatedly that the mineral salts were 
the carriers and conductors of the electro-magnetic 
energies in vegetable, animal and human bodies, while 
the negative elements of starches, sugars, fats and pro¬ 
teins were poor conductors. We predicted that one of 
the next important discoveries of orthodox science 
would be that the mineral elements are the carriers and 
conductors of vitamines. This prediction seems to 
be confirmed now by the researches of Dr. Funk and 
other investigators of vitamines. These scientists claim 
that they have separated the vitamines and that they 
appear in the form of tiny crystals. Since minerals 
assume the crystalline form, it must be mineral ele¬ 
ments that bind and conduct the electro-magnetic (and 
vito-chemical energies) in living bodies. This theory 
is further confirmed by the fact that the mineral ele¬ 
ments, as well as the vitamines, are found in greatest 
abundance in the outer dark layers and coverings of 
cereals and rice and in the rinds of fruits and vege¬ 
tables. This further justifies the preference of the ad¬ 
vocates of natural diet for whole grain products, while 
the medical profession has always ridiculed the idea 
and claimed that graham and whole grain bread were 
unwholesome, too coarse for the digestive organs and 
not fit to eat. 

Woods-Hutchinson, one of the orthodox “authori- 

435 


436 


Vegetarian Cook Book 


ties” on dietetics, in his popular articles in newspapers 
and magazines has for many years denounced whole 
grain bread as “poison bread.” During the late war, 
while the government forced the stay-at-home public 
to live on all sorts of combinations of more or less 
whole grain cereal foods, the soldiers in the camps and 
trenches, who needed the vitamines even more than did 
the civilians, were fed on white flour products. 

It is interesting to note that the discoverers of the 
vitamines have verified practically all the claims of Nat¬ 
ural Dietetics as to the superior value of raw food over 
cooked food. Casimir Funk and others report that ex¬ 
periments 'with various foods on animals languishing 
and dying from lack of mineral salts and vitamines 
have shown the following results: 

Fresh vegetables exhibit greater vitamine activity 
than any other class of foods. It is lowered by cooking 
and partly lost by drying. Dried dandelions were 
found to be inactive, while dried cabbage retained con¬ 
siderable vitamine activity. Lemon, orange and other 
citrous fruits retain the life element even "when 
cooked. This confirms the high estimate we have placed 
on fruits and vegetables as purifying, antiseptic, tonic 
and blood building foods. 

Milk is highly charged with vitamines but cooking 
destroys them. Even pasteurization or sterilization di¬ 
minishes them considerably. Condensed milk has lost 
vitamine A entirely and retains only small amounts 
of B and C (see page 448). Cow’s milk contains 
more of the life elements in summer than in winter, and 
more when the animals are kept on good pasture than 
when fed on fodder. 

Potatoes, carrots and other roots are rich in vita¬ 
mines B and C and partially retain them after cooking. 


Relationship of Mineral Salts to Yitamines 437 

This is the reason why scurvy, which at one time 
was almost universal in European countries, disap¬ 
peared after the introduction of potatoes from 
America. 

The best and quickest cure for rickets consists in a 
diet of fresh fruits and leafy vegetables and nuts. 

In cereals the mineral salts and vitamines are con¬ 
tained chiefly in the pericarps and germs. 

Thus, orthodox science confirms, one after another, 
the claims and teachings of Nature Cure philosophy 
and practice, which formerly were either ignored or 
denounced as vaporings of ignorant tyros and fanatics. 

Ever since we began to lecture and write on Natural 
Dietetics we claimed that the leafy, juicy vegetables 
were richer in mineral elements, and therefore also in 
the life elements, than fruits; that the germ and peri¬ 
carp of cereals contained the mineral elements and life 
elements; that potatoes were more wholesome than 
cereals because they contained considerably less starch 
and protein and much more mineral matter than the 
former; that the boiling, and even pasteurization, of 
milk kills more or less completely the life elements in 
milk and thus lowers its nutritive properties. 

Alfred McCann in his recent work, The Famishing 
World, makes the following statements: 

**Prior to 1912 (that is before the publication of his first 
book) the only thing the public ever heard of in connection 
with a description of food was the academic division made by 
dietitians. This division consisted of three groups—carbohy¬ 
drates, proteins and fats. There was another division to which 
some of them, on rare occasions, slurringly referred. They called 
this fourth division ‘ash.* 

1 ‘The division of ash was always exasperatingly ignored and 
apparently had little if any meaning for dietitians and was not 
considered by them as significant or important.’* 


438 


Vegetarian Cook Book 


This misstatement can scarcely be an oversight, be¬ 
cause all through the book are passages which sound 
like quotations from the Nature Cure Magazine, and from 
The Folly of Meat Eating by Otto Carque. 

The Nature Cure Magazine was published by us from 
1907 to 1910 and, as previously stated, contained in 
every monthly issue articles discussing the importance 
of the mineral elements and life elements (vitamines) 
in relation to food values. 

Julius Hensel, Schuessler, Dr. Lahmann and many 
other pioneers in the Nature Cure movement had 
taught, as long as forty years ago, practically all that 
McCann presents in his books, but they were not aware 
of the existence of life elements or vitamines, of mi- 
crozyma and their enzymes and ferments described in 
the books of the Library of Natural Therapeutics. 

We have no desire to detract from the great service 
Mr. McCann has rendered to mankind by spreading 
this knowledge. We call attention to the facts for the 
sake of historical verity and accuracy. 

Microzyma and Their Relationship to the Vito-Chemical 

Life Element 

There is still another aspect of the vitamine problem 
which is not yet generally known. In Volume I of the 
Natural Therapeutic series we have outlined Professor 
Bechamp’s discoveries, according to which the cell is not 
the smallest single unit of life. This great scientist 
taught that the cell is made up of minute living beings 
—microzyma, or minute ferment bodies. According to 
his theory, the microzyma are the primary units of life. 
The chromatin or chromosome of the cells and the 
fibrin of the blood consist of these infinitesimally mi- 


Relationship of Mineral Salts to Vitamines 439 

nute living bodies, and their secretions are the enzymes 
and ferments on which depend the multitudinous 
processes of metabolism in living matter. 

The vito-chemical life element manifests in and 
works through these primal architects of life and their 
vital secretions. The microzyma in the cells and tissues 
of raw vegetables or raw animal foods secrete the 
enzymes or ferments which make possible the digestion 
of these foods; but the microzyma and their digestive 
ferments are killed by overheating, boiling or roasting. 
Thus the food is made less digestible by cooking and 
the w r ork of the digestive organs is greatly increased 
thereby. 

Raw Food Diet, Pro and Con 

The difference between raw and cooked foods is the 
same as that between live and dead bodies. A cooked 
apple planted in ever so nutritious soil will not give 
birth to an apple tree. Its life and sex elements have 
been destroyed by overheating; thus also some of its 
finest food values have been dissipated. Raw food con¬ 
tains its own digestive ferments, while in the cooked 
food these ferments have been killed in proportion to 
the more or less prolonged exposure to excessive heat. 

The “ discoverers’ * of the vitamines tell us that mi¬ 
nute quantities, almost homeopathic doses, of these life 
elements are sufficient to cure animals languishing in 
the last stages of beriberi and similar diseases, and 
that the acid and subacid fruits and leafy, juicy vege¬ 
tables are richer than any other foods in these life 
sustaining substances. This explains why it is not 
necessary to exclude cooked foods from the diet alto¬ 
gether. The vitamines and microzyma of raw foods 
■will assist in the digestion and assimilation of a con- 


440 


Vegetarian Cook Book 


siderable amount of cooked food. In other words, it is 
sufficient if a fair proportion, say one-half, of a meal 
consists of raw food and the other half of cooked food. 
However, these revelations concerning vitamines and 
microzyma make it clear that, on the whole, the nearer 
w’e come to raw food diet, the better it will be for the 
creation and maintenance of physical and mental 
health and vigor. 

The knowledge so far gained about the true nature 
of the life elements or vitamines will enable us to ex¬ 
pose another fallacy of orthodox food chemistry and 
dietetics, namely, the fallacy of the calory. 


CHAPTER XIII 


THE FALLACY OF THE CALORY 

In the domain of orthodox food chemistry and dietet¬ 
ics the calory reigns supreme. In colleges, hospitals 
and sanitariums practically the only criterion of food 
values is the calory. The inflated reputation of this 
problematical individual rests on the assumption that 
all animal heat and energy is derived from the com¬ 
bustion of certain food materials. 

Hoover, the official in charge of the government food 
administration during the World War, and his assis¬ 
tants were completely under the domination of the 
calory. In their estimates of food values they con¬ 
sidered only the heat producing capacity of foods; the 
all-important mineral elements and vitamines they ig¬ 
nored entirely. In the largest sanitariums in this coun¬ 
try, and in many restaurants where the ambition is to 
be up-to-date in matters of food valuation, the menus 
indicate in calories the heat producing capacities of the 
various foods. The accompanying instructions run some¬ 
what as follows: ‘‘Your body produces daily a certain 
amount of animal heat and working energy, and this 
must be supplied by the food you eat and drink. Your 
physician will tell you how many food calories or heat 
producing food units you need per day. Select and 
combine your foods according to their calory values in 
such a way as to provide the necessary fuel materials .’ 9 
The mineral elements are not even mentioned on these 


menus. 


441 


442 


Vegetarian Cook Book 


According to the calory theory, meat, eggs, gluten, 
starch, fats, oils, cornstarch, glucose and white sugar 
rank highest as heat producing foodstuffs, while fruits, 
berries, leafy vegetables and the hulls of grains are so 
much waste, good only for creating acidosis, indiges¬ 
tion and flatulency, and for increasing the already ex¬ 
travagantly high cost of living. 

Since this may sound like exaggeration, we will say 
that we had occasion lately to examine the diet prescrip¬ 
tions for two diabetic cases, given by physicians in one 
of the largest sanitariums in this country. They read 
as follows: “Meat permissible once or twice a day, 
eggs also; forty per cent gluten bread and butter; no 
acid or subacid fruits; vegetables must be boiled and 
strained twice or three times before serving.” 

Such a diet has one certain result—it kills the pa¬ 
tient. Diabetes is caused or aggravated by excessive 
acidity, and all the foods in this prescription are made 
up of nothing but acid producing elements. 

The soldiers and sailors on the German raider Crown 
Prince Wilhelm, which surrendered in 1917 to the 
United States authorities in Norfolk harbor, had been 
living for two hundred and fifty-five days on the rich¬ 
est of high calory foods, with the result that the crew 
became disabled and the commander was compelled to 
surrender to a neutral power. When the cruiser steamed 
into Norfolk harbor many of the crew had found watery 
graves, one hundred and six were ill in their bunks and 
another large number were on the verge of break- 
. down. The ailment from which they suffered was simi¬ 
lar to beriberi or pellagra. Prominent symptoms were 
emaciation, loss of strength, neuritic pains, dropsical 
swellings and nervous breakdown. When, following 
the suggestions of Alfred McCann, these men were fed 


The Fallacy of the Calory 


443 


on fluid extracts of bran and potato peelings, on fruits 
and fresh leafy vegetables, they began to improve im¬ 
mediately and every one of them made rapid and com¬ 
plete recovery. 

Here is the explanation ; The raider, before sinking 
captured vessels would relieve them of abundant 
stores of fresh meats, white flour, potatoes, granulated 
sugar, salted and smoked meats, condensed milk, break¬ 
fast foods, crackers and cookies; but raw cereals such 
as wheat, corn and barley were sunk with the rest of 
the cargo. Had the crew taken and eaten the w'hole 
grain cereals, and the potatoes with their skins, instead 
of the meats and devitalized and demineralized white 
flour products, polished rice and white sugar, they 
would have remained in good health. 

During the last few years hundreds of experiments 
carried on by scientists all over the world have proved 
invariably that animals fed on w T hite flour, polished 
rice, pearled barley, pure starch, proteins, fats or re¬ 
fined sugar develop diseases similar to beriberi, pel¬ 
lagra, scurvy, rachitis, anemia, decay of teeth and 
pyorrhea. The test animals become emaciated, lose 
strength rapidly and die within two or three months. 
But they can be cured easily enough, even when near 
dying. Minute quantities of the polishings of rice, or 
the bran of cereals, or fresh fruits and vegetables, will 
revive and restore them to health. In all such experi¬ 
ments the high calory foods are found to be poison 
foods, while the despised low calory fruits and vege¬ 
tables and the polishings and bran of rice and cereals 
are the natural remedies and life savers. 

The meals served to the crew on the German raider 
were made up of the following foods: 

Breakfast: cheese, oatmeal, condensed milk, sau- 


444 


Vegetarian Cook Book 


sage, fried potatoes, corned beef, smoked ham, fried 
beef, beef stew, white bread, cookies, butter (oleo), 
coffee, white sugar. 

Dinner: pea soup, potato soup, beef soup, lentil soup, 
roast beef, fried steak, pot roast, salt fish, potatoes, 
canned vegetables, white bread, soda crackers, cookies, 
butter (oleo), coffee, condensed milk, white sugar. 

Supper: cold roast beef, fried steak, corned beef 
hash, beef stew, potatoes, white bread, sweet cookies, 
butter (oleo), coffee, condensed milk, white sugar. 

The average ’working man would say, “These are the 
kinds of food that I need; I am working hard and need 
nourishing food like that to keep up my strength. 
Fruits and vegetables may be good enough for sick 
people and idlers, but meat, eggs, potatoes, bread and 
butter are the foods for me.” Yet these rich and 
nourishing foods came very near killing the entire crew 
of the raider ship. 

Why did not the fresh meat, of which they had an 
abundance, sustain the crew in good health? In animal 
bodies the heat producing elements, the proteins and 
fats, are located in the fleshy tissues, while the mineral 
elements, the carriers of the vitamines and neutralizers 
of systemic poisons, are present in the bony structures 
and in the blood; but these are discarded as waste. To 
be consistent meat eaters we should, like the carniv¬ 
orous animals, devour the blood and crunch the bones 
in order to absorb with the meat a sufficient amount of 
minerals. Meat carefully drained of blood is exces¬ 
sively rich in protein matter but very deficient in min¬ 
eral salts. The poisonous wastes of the animal carcass 
are all consumed, while the mineral salts are wasted 
and the minute quantities of vitamines in flesh foods 
are effectively killed and dissipated by the boiling, 


The Fallacy of the Calory 445 

roasting and spicing necessary to overcome the un¬ 
pleasant taste of raw meat. 

Ham, bacon, sausage, corned beef and other salted 
and smoked meats rank very high in caloric value. 
Why did not these keep the famishing sailors alive? 
Because they are more lifeless than fresh meat. The 
salt brine leeches the minerals and vitamines out of 
the meat and the organic minerals are replaced by the 
inorganic mineral salt of the brine. It is thoroughly 
demineralized and devitalized food. 

% 

What about the cereal food? The men had plenty of 
white bread—“the staff of life”—cookies and crack¬ 
ers, all high calory foods. In cereals the mineral salts 
and with them the vitamines are located in the peri¬ 
carps or husks and in the outermost dark layer of the 
kernel, also in the germ which contains the sex element 
of the grain and which is charged more than any other 
part of the kernel with enzymes, ferments and vita¬ 
mines. As the seed decomposes in the soil under the 
action of warmth and moisture, the diastase changes 
the starch into sugar and the peptase changes the pro- 
tose into peptones and proteose. As the white of the egg 
and the yolk serve as food for the growing chick, so 
the sugar and peptones, elaborated by the ferments in 
the kernel of grain, decomposing in the soil, serve as 
food for the rootlets and the young stalk. 

The refining process in the modern roller mill, in 
order to produce the “beautiful” snow white flour robs 
the grain of the hull and germ with their mineral 
matter, vitamines, enzymes and ferments. These most 
valuable constituents of the grain are thrown into the 
bran, shorts and middlings, and the public consumes 
the residue, which will kill chickens, pigeons and other 
test animals in two or three months’ time. Polished 


446 


Vegetarian Cook Book 


rice, pearled barley and decorticated corn products, 
deprived of the pericarps and germs, have the same 
effect as white flour. They are denatured foods, in¬ 
capable of sustaining life and health. 

White or Denatured Sugar. Sugar sap, as it comes 
from the cane or beet or from the maple tree, is one of 
the finest and most perfectly balanced of nature’s food 
products. The sugars in these liquids are chemically 
blended w r ith proteids and the most valuable mineral 
salts. 

While passing through the modern refinery the sugar 
molecules are separated from the proteids and mineral 
salts. The more nearly the finished product comes to 
being chemically pure sugar, the more highly it is 
valued commercially. The sugar itself, however, has 
been reduced to an inorganic mineral condition, which 
is revealed by its perfect crystallization. Live colloid 
substances do not crystallize; they are amorphous 
(formless). The valuable organic mineral elements, 
ferments and vitamines found in the sap have been 
destroyed and eliminated by treatment with heat and 
chemical poisons; what is left is dead, inorganic matter. 

The pure sugar molecules, composed of negative ele¬ 
ments (COH) only, by the law of chemical attraction 
leech the mineral elements, particularly iron, sodium, 
calcium (lime) and potassium, from the fleshy tissues 
and bony structure of the body, thus producing rachi¬ 
tis, scurvy, beriberi, pellagra, anemia, decay of the 
teeth, pyorrhea, and what is commonly known as hemo¬ 
philia, or a tendency to bleeding. 

White sugar is infinitely more injurious than wdiite 
flour. White flour and other denatured cereals are 
produced by soaking, brushing, pearling, scouring and 
degerminating, which removes most of the vitamines by 


The Fallacy of the Calory 


447 


mechanical processes, but does not kill the life elements 
that remain in the finished product. The heat and 
chemical processes employed in the sugar refinery kill 
the vitamines and separate the mineral elements, pro- 
teid and other substances from the sap, leaving nothing 
but the pure sugar crystals robbed of mineral elements 
and the life sustaining vitamines. 

During the Civil War, in certain sections of the 
South which were suffering from great scarcity of 
foodstuffs, negroes were forced to live for long periods 
on practically nothing but the juices of the sugar cane. 
It was found that, notwithstanding this one-sided diet, 
they maintained perfect health and full working capac¬ 
ity. On the other hand, it has been proved that 
animals fed on refined sugar, white flour or polished 
rice only, die more quickly than other animals which 
receive no food at all. 

It is the general substitution of refined sugar and de¬ 
corticated corn products for the old-fashioned cane 
syrup and home ground meal which explains, to a large 
extent, the steady increase in pellagra, rachitis, anemia 
and tuberculosis in portions of our population which 
subsist largely on such demineralized and devitalized 
foods. The prevalence of hemophilia among the women 
of the wealthier classes of the South is undoubtedly due 
to similar influences. For generations they have lived 
on flesh foods, denatured cereals, refined sugar, adul¬ 
terated candies, ice cream and rich pastries. 

These devitalized and adulterated foods have robbed 
their blood of the mineral elements which impart tex¬ 
tile strength and stamina to the fleshy tissues; conse¬ 
quently they have become so weakened that they cannot 
retain the blood. It streams forth on the slightest 
provocation, causing profuse and prolonged menstrua- 

Vol. 3—21. 


448 


Vegetarian Cook Book 


tion, dangerous nosebleeds and excessive hemor¬ 
rhages from insignificant wounds. 

Honey is one of the finest sugars in nature. It is not 
generally known that it is animated, not only by the 
electro-magnetic and vito-chemical life elements, but 
also by the animal life element which it absorbs from 
the body of the bee. 

Condensed Milk. Milk is nature's perfect standard 
food. There was plenty of condensed milk in the store 
rooms of the raider. Why did it not avert the dread 
beriberi? The condensing process, conducted at high 
temperature, most effectually kills most of the vita- 
mines and precipitates the mineral elements, reducing 
them to inorganic form. 

The same thing is true in the preparation of the 
canned vegetables. In the canning process vegetables 
are subjected to steaming at excessive temperatures. 
This leeches the minerals, reduces them to inorganic 
form and kills the vitamines. McCann says in his report 
that what little the raider captured of fresh fruits and 
vegetables went mostly to the officers ’ table. The best 
part of the food supply was potatoes, but these were 
robbed of most of their minerals and vitamines by the 
peeling and boiling. If the sailors had eaten the peel¬ 
ing of the boiled and baked potatoes, or soups made 
from them, these might have averted the disease in 
many instances. 

Why is it that the long continued agitation of the 
Nature Cure people has not succeeded in bringing 
about more extensive production and consumption of 
whole grain cereal products and of natural unrefined 
sugars? The reason is that millers and sugar refiners 
have strenuously and systematically opposed the intro¬ 
duction of more sensible and rational processes. Why 


The Fallacy of the Calory 


449 


should these people uphold the continuances of prac¬ 
tices which yearly demand more victims in death, or 
chronic invalidism than a bloody war? Is it because the 
dollar is valued more highly than the health and lives 
of our children and of our adult population? Day by 
day science traces anemia, rachitis, tuberculosis, scurvy, 
beriberi, pellagra, rheumatism and all other chronic 
diseases more directly to the consumption of denatural¬ 
ized, demineralized and devitalized food products. Still, 
in spite of all protests, the murder of the innocents 
continues without abatement. Every journal published 
by millers and sugar refiners ridicules the “crazy 
ideas” of food reformers, and uses its powerful influ¬ 
ence in high places to defeat any legislative measures or 
government regulations which might interfere with 
their nefarious practices. Where the saloon killed its 
hundreds, the roller mill and sugar refinery kill their 
thousands and hundreds of thousands. 

The day is fast approaching when these facts will be 
recognized and the public will be protected against 
these insidious enemies starving and killing their vic¬ 
tims from behind the ambush of commercial greed and 
expediency, of public indifference, and scientific in¬ 
competency and venality. 

The question may be asked, “Why are the millers and 
refiners interested in upholding the manufacture of de-. 
natured products?” The answer is this: because they 
would have to scrap their present costly apparatus con¬ 
structed for the manufacture of devitalized foods, and 
replace it with new machinery; because their present 
ways of selling and distributing would have to be 
revolutionized and superseded by new methods; and 
chiefly, because the natural food products containing 
the native enzymes, ferments and vitamines would not 


450 


Vegetarian Cook Book 


keep indefinitely in the warehouses and on the shelves 
of the grocery, as do the devitalized white flour, 
polished rice and w’hite sugar. The vitamines and 
their live ferments cause fermentation and decomposi¬ 
tion, and this increases the risk of deterioration, neces¬ 
sitates quick replacement and increases the cost of 
handling. This cost, however, would be offset to a con¬ 
siderable extent by simpler and cheaper machinery and 
manufacturing processes. 

The importance of the problem becomes apparent 
when we consider that the enzymes, ferments and life 
elements which cause fermentation and decomposition 
in the whole meal and natural sugar assist in the diges¬ 
tion of these foods in the human body and greatly in¬ 
crease their health and life sustaining qualities. Whole 
grain meal needs but little yeast to lighten it. Its native 
diastase and peptase predigest much of the starch and 
protein constituents, thus facilitating digestion and as¬ 
similation. Whole grain meal produced from cereals, 
rice or legumes, and natural sugar as it comes in fruits, 
honey and in the sap of the maple, cane and beet, 
though they are not perfect food combinations in and 
of themselves, will sustain life and health indefinitely; 
while denatured and devitalized cereal products and 
refined sugars are not only incapable of sustaining life 
and health, but actually rob us of these most valuable 
possessions. 


CHAPTER XIY 


VITAMINES OR LIFE ELEMENTS 


Names of 
Vitamines 

Diseases resulting from 
deficiency of Vitamines 

Foods containing 
Vitamines 

Fat 

Soluble 

A 

Keratomalacia (Eye dis¬ 
ease) 

Stunted growth of young 
animals and humans 
Rickets, or rachitis 
Emaciation, weakness, 
death 

Cream, butter, yolk of egg, 
cod-liver oil, fat sea-fish; 
grasses and green leafy 
vegetables in the order 
named—spinach, lettuce, 
tomatoes, cabbage, car¬ 
rots, sweet potatoes, yel¬ 
low corn, young peas. In 
meat, only in negligible 
quantities. 

Water 

Soluble 

B 

Stunted growth, as 
above 

Emaciation, weakness, 
death 

Beriberi, Polyneuritis 
Pellagra 

Rickets, or rachitis 
Bacteria and parasites 
Atrophy of testicles and 
ovaries. Impotency 
Anemia 

Loss of appetite 

Skimmed milk, not in 

cream; nuts; green, leafy 
vegetables; acid and sub¬ 
acid fruits; in sweet alka¬ 
line fruits; abundant in 
the germ and pericarp of 
cereals and legumes; in 
yeast; small quantities in 
heart, kidneys, liver, brain, 
negligible in muscular 

flesh of animals. 

Water 

Soluble 

C 

Rickets, or rachitis 
Decay of teeth—pyor¬ 
rhea 

Scurvy 

Bacteria and parasites 
Anemia 

Loss of appetite 

Green, leafy vegetables; 
acid and subacid fruits, 
in the germ and pericarp 
of cereals and legumes; 
alkaline fruits as under 
vitamine B; and in skim¬ 
med milk; not in fats, 
meat or eggs. 

i 


451 












452 


Vegetarian Cook Book 


A Summary of Scientific Discoveries Concerning 

Vitamines 

In this chapter we shall describe and explain the 
results of the latest scientific researches pertaining 
to the subject of vitamines , and as we proceed the 
reader may compare these findings of up-to-date 
scientific research with the teachings of Natural 
Dietetics as presented in these and former writings. 
The similarity, and in most instances, identity of con¬ 
clusions arrived at will be quite apparent. 

In his studies of the subject from orthodox sources 
the author has consulted the writings of C. Eijkman; 
H. Fraser and A. T. Stanton; C. Funk; T. B. Osborn 
and L. B. Mendel; F. G. Hopkins; E. V. McCollum and 
M. Davis; E. V. McCollum and N. Siminonds; R. II. 
Chittenden and E. P. Underhill. 

The diagram on page 451 gives in condensed form the 
results of vitamine research. Column one gives the 
names of the three vitamines so far discovered and 
described; column two, the diseases resulting from de¬ 
ficiencies of these vitamines in the foods of animals 
and man; column three classifies foods according to 
their vitamine contents. 

As already explained the life elements of Natural 
Dietetics are the newly discovered vitamines. When 
these “impurities” are removed, protein, carbohydrates, 
fat and sugar, according to allopathic science “the most 
nourishing of foods ” are not only unfit to keep the body 
in healthy condition but produce emaciation, disease and 
death. 

Orthodox science so far has discovered and described 
three of these vitamines: 

1. Fat Soluble A. 


V ITAMINES OR LlFE ELEMENTS 453 

2. Water Soluble B. 

3. Water Soluble 0. 

“McCollum and Davis in 1912, employing a ration composed 
of purified casein (protein), dextrin, lactose, fat and a suitable 
mixture of inorganic salts, (obtained from milk) found that no 
growth could be obtained in young rats when lard, olive oil, 
or purified casein was used as the source of fat, whereas 
growth took place when the fat of the diet was supplied in the 
form of fresh butter fat, or egg yolk fat. It was therefore 
demonstrated that there was something associated with the 
latter fats which had not been recognized hitherto and which 
was essential to the animal as a constituent of its food. M 

Fat Soluble A Vitamine 

This “something” associated with cream, butter fat 
or egg yolk has been named Fat Soluble A Vitamine. 
Vitamine A corresponds to what we called in our early 
writings animal magnetism or the animal life element. 
The importance of the dairy products in natural diet 
we have always emphasized in our writings and lec¬ 
tures—as for instance on page 11, March, 1908, Nature 
Cure Magazine. 

Simon pure vegeterians who exclude even the 
dairy products and eggs from their dietary, overlook 
the fact that there is something in animal food which 
they cannot derive from vegetable food, and that this 
something is the animal life principle—animal magnet¬ 
ism, or, expressing it in other words, a higher and more 
refined rate or vibratory activity than is inherent in any 
of the lower kingdoms. 

A rational vegetarian diet properly combined, con¬ 
sisting of dairy products, the positive vegetables and 
fruits with just enough of starchy and protein foods to 
supply the needs of the body for tissue building and 
fuel material, wall be found to be an ideal diet for 
human beings, fully sufficient to keep them in health and 
strength under the most trying circumstances. 



454 


Vegetarian Cook Book 


Deficiency of Fat Soluble A causes a peculiar disease 
of the eyes quite frequent among the starving children 
in Central Europe and Russia. The name of this eye 
disease is xerophthalmia or keratomalacia. Lack of 
vitamine A retards or checks entirely the growth of 
new born and growing animals or humans and is ac¬ 
companied by rapid emaciation. It is also supposed to 
be associated with rickets or rachitis but this point is 
still disputed among scientific investigators. Hess and 
Unger of New York are positive in their belief that 
absence of Fat Soluble A is not the cause of rickets. 
They found that rickets may develop in children on a 
diet rich in milk and cream and not on a diet of 
thoroughly skimmed milk, orange juice for Water 
Soluble C, yeast for Water Soluble B, cottonseed oil 
and cream of wheat for fat and protein. 

Fat Soluble A is found in greatest abundance in tho 
cream of fresh unpasteurized milk and in butter fat. 
The quantity of vitamine A in milk depends upon the 
feed of the cow. It increases when the animal is fed 
on green pasture and decreases in winter w'hen fed on 
hay, roots, tubers and more so when much of the food 
consists of the devitalized and demineralized slops and 
refuse of breweries, distilleries and the kitchen. 

Other foods rich in Fat Soluble A are the yolk of 
egg, cod-liver oil and sea-fish. On page 12, January 1908 
issue of the Nature Cure Magazine we stated that sea 
fish living in water saturated with the positive mineral 
salts of lime, potassium, magnesium, iron, sodium 
chlorid, and so forth are richer in mineral elements 
and therefore more positive (as to animal magnetism) 
than fresh water fish. Sea fish, contain over forty parts 
per thousand in mineral matter while fresh water fish 
contain only about eighteen parts per thousand. 


Yitamines or Lite Elements 455 

In this connection we further said: The fact that the 
flesh of wild animals is much richer in organic salts 
than that of domestic animals is easily explained when 
we consider that wild animals live on nutritious, un¬ 
cultivated grasses, rich in mineral salts, while domestic 
animals are raised and fattened only too often on de¬ 
vitalized and demineralized distillery, brewery and 
kitchen slops and other devitalized food materials de¬ 
prived of their mineral elements. This and the fact that 
many cultivated pastures and fields in course of time 
become deprived of their mineral constituents explains 
why cattle and horses crave salt. This craving is often 
cited by anti-vegetarians as proof that inorganic mineral 
salt is a natural food for animal and man. 

When our farmers learn to follow the advice of the 
great Naturist, Julius Hensel, and fertilize their fields 
and meadows with pulverized rocks and minerals as well 
as with nitrogenous waste of animal and human bodies, 
so that the products of the soil contain a normal amount 
of mineral constituents, then wfill animals and men dis¬ 
play less craving for inorganic salt. 

We also claimed that the mineral salts were the car- 

¥ 

riers of the vitamines. This explains why it is now 
found that cod-liver oil and fat sea fish are excep¬ 
tionally rich in Fat Soluble B. 

While the oleo-oil of the animal carcass and oleo- 
margarin prepared from it contain a fair amount 
of vitamine A, it is not present in other (white) animal 
fats. Small amounts of it are found in pig’s liver oil, 
liver, kidney, brain and heart tissues but not at all 
in the muscular flesh commonly used as food. 

Miss Katherine Blunt says in her pamphlet: “Many vege¬ 
tables furnish rich sources of it, (vitamine A) and their value 
is being more and more studied and appreciated. Dried spinach, 


456 


Vegetarian Cook Book 


alfalfa, clover, timothy, and tomato promote growth of rats 
just as satisfactorily as an equal small quantity of butter fat, 
possibly they are even better. Cabbage is not so good; potato 
contains only a small quantity of this vitamine. Dried green 
vegetables when extracted with U. 8. P. ether gave a green 
oil equal to about 3 percent of the dried plant, and as minute 
an amount as about a drop of this “spinach oil" fed daily 
restored normal growth in rats. 

“It is not only leaves that contain the fat-soluble vitamine 
but storage organs of plants as well. Carrots, sweet potatoes, 
even yellow corn, though lower in A than spinach and alfalfa, 
all contain sufficient amounts for satisfactory growth. Peas 
also have a small quantity and possibly bananas. 

“A very interesting generalization has been made by Steen- 
bock about the foods which contain this vitamine; they all 
contain yellow coloring matter. Butter, egg yolks and cod-liver 
oil are obvious examples. Oleo-oil, the part of the beef fat 
which contains the vitamine, is yellow; the solid beef fat 
which lacks it is colorless. Of the commercial oleo-oils which 
he has tested, those most highly pigmented are richest in the 
fat soluble vitamine. Colored roots such as carrots and sweet 
potatoes have it, but sugar beets, mangels, dasheens, and Irish 
potatoes have little or none It is probably present in orange 
juice but not in lemon or grape fruit. Spinach and grass of 
course, have yellow associated with their chlorophyll, and the 
yellow separated from the green is found rich in the vitamine. 
Steenbock and Boutwell made a deep green alcohol extract of 
alfalfa, saponified it with potassium hydroxid to decompose 
the chlorophyll and then extracted with ether, getting thus an 
orange-red extract which, on evaporation, furnished rats with 

a satisfactory source of A.It appears reasonably 

safe, at least as a working hypothesis, to assume that the fat 
soluble vitamine is a yellow plant pigment or a closely related 
compound. 

“Are fats or merely the fat soluble vitamine necessary in the 
diet? Osborne and Mendel have made use of their dried alfalfa 
with its very high fat soluble vitamine and very low fat content 
to study the question of true fat requirement. They found 
that their young rats thrived on a diet of dried alfalfa, yeast, 
starch, meat residue, and salts,—that is, a diet almost free from 
true fats. If true fats are essential for nutrition during 
growth, the minimum necessary must be very small.” 


Stability of Fat Soluble A. Many investigators have 
found that heating milk or butter fat to the pasteurizing 
point, about 160 degrees Fahrenheit, destroys vitamine 
A. Heating to the boiling point has the same effect 
on cod-liver oil. 



VITAMINES OR Life ELEMENTS 


457 


The foregoing “recent discoveries ’’ confirm onr claim 
in the early issues of the Nature Cure Magazine that 
pasteurization kills the animal magnetism or animal 
life element in milk and makes it unfit for baby food. 
At that time these utterances were condemned by physi¬ 
cians of the regular school as “the ignorant vaporings 
of a faker.” The revelations of orthodox science con¬ 
cerning vitamines also confirm the teachings of Natural 
Dietetics as to the superiority of raw food over cooked 
food. 


Water Soluble B Vitamine 

The all important vitamine Water Soluble B is found 
almost entirely in plant foods. Deficiency of this vita¬ 
mine B in the food of animals and man produces stunted 
growth, emaciation, weakness and eventually death in 
new born and growing animals in a similar manner as 
deficiency of Fat Soluble A. 

The following quotation from Present Status of 
Vitamines positively proves our contention that 
bacteria and parasites are not the causes but rather the 
result of diseased conditions. Through all our writings 
runs the assertion that the micro-organisms of disease 
grow and multiply to the danger point only in a 
pathogenic (morbid, disease producing) soil; that a 
body endowed with pure blood and tissues, good 
vitality, perfect mechanical alignment and with con¬ 
structive mental, emotional and moral attitude is prac¬ 
tically immune to germ disease. The quotation runs 
as follows: 

“Miscellaneous infections were frequent with McCarrison’a 
pigeons {deprived of vitamine B). The whole body was liable 



458 


Vegetarian Cook Book 


to b« overcome by a rank growth of bacteria. There may be a 
similarity between this observation and the great increase in 
tuberculosis (in Central Europe) during the war." 

The same observation, as to the development of 
bacterial diseases in animals deprived of vitamines 
B and C has been made by other investigators. Thus 
another one of the revolutionary truths proclaimed 
by Nature Cura philosophy stands verified by orthodox 
science. 

Beriberi, pellagra and similar diseases are directly 
traceable to deficiency of this vitamine. Rickets or 
rachitis is caused by deficiency of Water Solubles B 
and C. Lack of vitamine B produces atrophy of 
testicles and ovaries and thereby sexual impotency in 
males, amenorrhea and sterility in females. This 
has been verified in many cases among the starving 
multitudes of Central Europe and Russia. Practically 
all forms of anemia including pernicious anemia are 
caused by deficiency of Water Solubles B and C. 

Occurrence of Vitamine B in Foods. It is present in 
considerable quantities in skimmed milk but not in 
cream or butter. It is most abundant in green leafy 
vegetables, acid and subacid fruits, and not so much 
in sweet alkaline fruits such as apples, pears, peaches, 
plums and grapes. Nuts contain fair amounts. Large 
amounts are present in the germ and pericarp of 
cereals and legumes. Investigators claim that the 
germ is richer in vitamines B and C than the pericarp 
or outer tough covering. It is present in very small 
quantities in the tissues of heart, kidneys, liver, and 
brain but absent in the muscular flesh of animals com¬ 
monly used for food. 




VlTAMINES OR LlFE ELEMENTS 459 

Water Soluble C Vitamine 

Deficiency of this vitamine as already stated creates 
and aggravates rickets or rachitic diseases character¬ 
ized by softening and decay of the bony structures, 
all forms of anemia, decay of teeth and pyorrhea. 
Deficiency of vitamines B and C is responsible for 
scurvy or scorbutus; they are therefore called anti¬ 
scorbutic vitamines. 

An editorial in the Journal of the American Medical 
Association states: 

‘‘Numerous recent distressing cases of infantile scurvy oc¬ 
curred, for instance in Prague in 1917 and 1918, when the much 

desired ‘raw* milk was often of doubtful ‘rawness/ Oranges 
had disappeared from the markets since early in the war and 
other fruits and most green vegetables were difficult to ob¬ 
tain/ * 

Fresh meat has so little anti-scorbutic value that 
the Royal Society states, that as much as two to four 
pounds daily are necessary if it is to be used as the 
chief preventive agent, and the tinned meat is com¬ 
pletely valueless. 

Dutcher, Pierson and Biester find practically none 
even in raw beef. Many experiments on animals show 
that under a diet deficient in Water Solubles B and C 
they develop decay of the teeth and a condition of the 
gums similar to pyorrhea. This confirms our conten¬ 
tion in Volume II, Practice of Natural Therapeutics, 
Chapter XLIII, that decay of teeth and pyorrhea are 
caused largely by deficiency of the mineral elements 
and vitamines in the conventional dietary. 

Water Soluble C is most abundant in the order 
named in: green vegetables, acid and subacid fruits, 
germ and pericarp of cereals, alkaline fruits, mentioned 
under Water Soluble B, and in skimmed milk. Both 
Water Soluble B and C are not present in fats, meat 
and eggs. 


CHAPTER XV 


HOW TO CHARGE FOODS WITH MINERAL 
ELEMENTS AND VITAMINES 

It has been found that various samples of the same 
kind of fruit or vegetable gathered from different lo¬ 
calities differ greatly as to amounts of mineral matter 
they contain. 

For instance, a sample of potatoes raised in heavy 
prairie soil which has been cultivated for many years 
yielded only thirty parts of mineral matter per thou¬ 
sand of dry substance, while the same kind of potato 
raised on a rocky and sandy hillside yielded seventy 
parts of mineral matter per thousand. 

Any two lots of fruits or vegetables outwardly may 
look much the same, but differ considerably in their 
mineral contents. 

This variation depends upon the mineral content of 
the soil in which the fruit, vegetable or cereal is grown. 
Julius Ilensel, one of the pioneers in the Nature Cure 
movement, was first to call attention to the fact that the 
products of garden and farm, as well as animal and 
human bodies, were starving from a deficiency of min¬ 
eral matter. 

He pointed out that in European countries for hun¬ 
dreds, in many places for thousands of years, the soil 
had been robbed of its mineral elements by intense cul¬ 
tivation and that they had never been restored by 
adequate mineral fertilization; that the ordinary fer- 

460 


How to Charge Foods with Vitamines 461 

tilizers—manure, guano, sewage, filth, and so forth— 
contain enough of the carbonaceous and nitrogenous 
substances, but only negligible amounts of the mineral 
and earthy elements. 

In order to supply these to the soil he recommended 
the application of finely ground lava (Ur Gestein), lime 
and phosphate rocks. 

In European countries where his advice has been fol¬ 
lowed by progressive, wide-awake agriculturists crops 
have been doubled and trebled in quantity, and so have 
the mineral contents of the products. 

In our institutions for the healing of the sick we 
begin the treatment of patients by treating the soil of 
our gardens and farm lands with mineral fertilizers. In 
connection with our Elmhurst Health Resort w r e have 
been cultivating sufficient garden and farm land to 
furnish our institutions from spring to fall with vege¬ 
tables grown on highly mineralized soil. For many sea¬ 
sons now w T e have saturated the land with wood ash, 
sifted coal ash, finely pulverized lime rock, pulverized 
phosphate rock, iron filings and with small quantities 
of ground rock salt. 

Wood ash is to the soil what milk is to the human 
body. It contains all the minerals in the vegetable 
kingdom in concentrated form and in the right propor¬ 
tions. When any kind of vegetation is burned, all the 
negative carbonaceous and protein elements are dis¬ 
sipated, while the positive alkaline bases of iron, lime, 
sodium, potassium, magnesium, manganese, silicon, and 
also the earthy sulphates and phosphates, remain in the 
ash. 

Sifted coal ash also is a good mineral fertilizer, 
though not as valuable as w T ood ash. Coal originally 
was vegetable matter which contained minerals in the 









462 


Vegetarian Cook Book 


live organic form. Coal ash is rich in iron, sulphur and 
silicon. 

Lime rock from Elmhurst quarries, specially pulver¬ 
ized for fertilizing purposes, contains about fifty per 
cent lime and four other valuable minerals. 

The value of pulverized phosphate rock as a mineral 
fertilizer is now generally recognized by our agricul¬ 
tural stations. The addition of this fertilizer alone has, 
in many cases, doubled and trebled the crops from land 
that was supposed to be completely exhausted. 

Iron filings decompose or rust in the soil and enter 
into chemical combinations suitable for assimilation by 
plant life. 

Black loam soil that has a tendency to acidity can 
also stand a moderate amount of ground rock salt. Too 
much of it would burn the tender plant. We have 
applied to our garden land from two-hundred to three- 
hundred pounds per acre. 

The effect of this continued, systematic, mineral fer¬ 
tilizing on the products of our gardens has been little 
short of marvelous. Every season our vegetable gardens 
excite the admiration of those who have the pleasure 
of seeing them. 

During a period of four years we have grown over 
forty varieties of vegetables and, when the weather was 
seasonable, all of them with splendid results as regards 
quantity and quality. As a rule, in the average garden 
a few vegetables do well, while others fail to come up 
to expectations. The abundance and superior quality 
of vegetables and small fruits grown on mineralized 
soil must be due to the fact that each variety of plant 
life finds in such soil the mineral substances and 
vitamines it requires. 

It has been found also that soil, in order to be produc- 


How to Charge Foods with Vitamines 463 

tive, must be rich in vitamines. These are provided by 
manures and live, vegetable fertilizers in conjunction 
with mineral and earthy elements. 

During the last few years we have been supplanting 
the putrefying animal manure with live green fertilizer 
in the form of winter vetch and rye sown on the fields 
in the fall as soon as the crops are removed. These 
grasses are very hardy and keep alive during the winter 
under the snow. In the early spring they grow very 
rapidly, and some of the growth may be used advan¬ 
tageously as a good milk producing food for the dairy 
cows. But the bulk of it should be plowed under. It 
makes the cleanest and richest all-around fertilizer, rich 
not only in carbonaceous and nitrogenous substances, 
but also in mineral elements and vitamines, provided 
the soil has previously been thoroughly mineralized. 
The roots of the winter vetch are covered with micro¬ 
organisms which manufacture nitrogenous compounds 
highly valuable as plant food. 

The vito-chemical life element in vegetables, fruits 
and grains grown on highly mineralized soil raises the 
minerals to the vegetable plane of life and elaborates 
them in the protoplasm of the vegetable cells and tis¬ 
sues into the live organic substances of the vegetable 
kingdom. 

This vitalization of earthy and mineral elements de¬ 
pends upon the presence and activity of microzyma, the 
minute ferment producing bodies of vegetable and ani¬ 
mal cells. Colloid matter is not necessarily living mat¬ 
ter. Minerals may enter into chemical combination 
with carbonaceous and albuminous substances, but this 
does not produce living matter endowed with the vito- 
chemical life element. The vegetable and animal life 
elements act only in and through the microzyma, and 

Vol. 3—32. 


464 


Vegetarian Cook Book 


these are not present in the colloid compounds made by 
the chemist in the laboratory. Professor Bechamp, the 
discoverer of the microzyma, has distinctly pointed out 
the difference between the so-called “organic” com¬ 
pounds produced by the chemist and the living matter 
of vegetable and animal protoplasm. lie taught that 
what chemists call “organic” matter consists of various 
carbon and protein compounds, which may combine 
with earthy and mineral elements, while “live, organ¬ 
ized” substances are those which are alive by virtue of 
the microzyma they contain. He says, on page 44 of 
The Blood: 

The proximate principles, the colloidal matter of the chemist, 
are naturally unalterable, and do not ferment even when they 
are left in water at a physiological temperature in contact with 
a limited quantity of ordinary air. On the other hand, natural 
organic live matters under the like conditions, even w’hen abso¬ 
lutely protected from the atmospheric germs, invariably alter 
and ferment. 

This distinction made by the great scientist between 
the organic or colloidal substances of the chemists and 
matter that is actually alive is, to us, as interesting and 
important as the discovery of the microzyma itself. It 
confirms what we have frequently claimed, that Na¬ 
ture’s live foods and medicines in vegetable and animal 
matter cannot be entirely imitated and replaced by sub¬ 
stitutes by the chemist in the laboratory. The organic 
matter of the chemist is not alive with microzyma whose 
ferments produce all the greatest changes in the meta¬ 
bolic processes of a living organism. In order to pro¬ 
duce live, organized foods and medicines the chemist 
must have the power to create microzyma. 

While we admit that colloid compounds when used in 
the form of medicines are not destructive like mercury, 


How to Charge Foods with Vitamines 465 

arsenic, and other inorganic elements in crude earthy 
form, it is also true that the carbohydrate and protein 
compounds produced by the chemist in the laboratory 
cannot take the place of Nature’s live foods and medi¬ 
cines in vegetables and in animal protoplasm. For this 
reason the Schuessler mineral “Tissue Foods” or bio¬ 
chemical remedies, never can fill the place of the prod¬ 
ucts of Nature’s own laboratory—they are not live, 
organic substances. 

The claims of Professor Bechamp are proved by the 
fact that colloidal or proximate food substances (both 
are identical in nature) cannot sustain life. As related 
in other parts of this treatise, it has been proved, long 
ago, by scientists of the Nature Cure school that animals 
fed on chemically pure starch, white sugar, or other so- 
called organic or proximate food elements die sooner 
than animals who receive no food but water. The ob¬ 
vious explanation is that such “organic” compounds do 
not contain the microzyma vdiose ferments are neces¬ 
sary to digest the food materials. The use of the -word 
“organic” when applied to simple colloidal matter of 
the mineral plane is not appropriate, because the word 
“organic,” according to its derivation and up-to-date 
dictionary definition, means “pertaining to or of the 
nature of organisms of animals and plants; having or 
consisting of organs.” It is only live vegetable and 
animal matter that is endowed with the organs of life. 

The microzyma are the carriers of the vito-chemical 
and animal life elements, and the life of the microzyma 
depends upon the presence of alkaline bases, or salts. 
This is another proposition of vital importance. 

Professor Bechamp first discovered the microzyma in 
the chalk cliffs of Senn. When he placed some of this 
carbonaceous lime compound in a fermentable fluid, fer- 




466 


Vegetarian Cook Book 


mentation started. This was caused by the microzyma 
in the lime rock, in which they had been buried 
probably for millions of years. The chalk itself, like the 
coral reefs, must have been formed by the mineral 
excretions of minute water animals, of which the mi¬ 
crozyma are the living remains. 

This shows that these primary units of life, the car¬ 
riers of the vito-chemical life elements, or vitamines, 
are practically indestructible except by exposure to 
high temperature and by contact with powerful proto¬ 
plasmic poisons. 


CHAPTER XVI 


QUESTIONS AND ANSWERS CONCERNING 

VIT AMINES 

Before completing this brief survey of matters of 
vast importance to the human race, we shall endeavor 
to answer a few questions that frequently arise inci¬ 
dental to a discussion of these subjects. Many inquiries 
come as follows: 

“Certain advocates of a strictly raw food diet claim 
that boiling, roasting and baking kill all the vitamines 
in foods and make cooked foods unfit for consumption. 
Is this true, and is it best to live on raw food alto¬ 
gether?’ • 

If the claims of raw food extremists were true, the 
human race, having for ages subsisted almost entirely 
on cooked food, would long ago have become extinct. 
Boiling is only a mechanical process of subdivision; it 
separates the molecules of a substance from one 
another, but does not dissolve the molecule into its 
atoms. Therefore the vitamines that bind the atoms in 
the molecule are not dissipated by boiling. To dissolve 
molecules into their constituent atoms requires elec¬ 
tricity, high degrees of heat far above the boiling point, 
or chemical agents such as digestive ferments produced 
by microzyma. 

To illustrate: Boiling changes water into steam, but 
the particles of steam are still composed of ILO mole¬ 
cules. These can be split into hydrogen and oxygen by 
the action of an electric current. You may boil sugar 

467 


468 


Vegetarian Cook Book 


as long as you please. The substance in solution will 
still be sugar, but the action of yeast, or of the digestive 
ferments in the body, splits up the sugar molecule into 
alcohol and carbon dioxid, and this process of chem¬ 
ical decomposition liberates the vitamines that bind 
together the atoms in the sugar molecule. It is this 
liberation of vitamines that produces heat in a ferment¬ 
ing fluid. 

Roasting and baking will destroy all the vitamines 
in those food particles that are reduced to charcoal by 
firing and heating, but it will not kill the life elements 
entirely in those particles in the interior of the roast 
which are heated, but not burned to a crisp. Therefore 
rare meat retains more of the life elements than w T hen 
thoroughly boiled or baked. Vegetables and fruits 
should be boiled or steamed only long enough to soften 
them. Boiling will destroy the vitamines in meats, 
eggs, and milk more thoroughly than in fruits and 
vegetables. 

Is It Necessary to Live on Raw Food Altogether? 

It has been proved by Funk and other investigators 
that even minute amounts of vitamines in raw food are 
sufficient to ferment or digest large amounts of cooked 
food or foods naturally poor in vitamines. This an¬ 
swers the question, “Is it best to live on raw food 
altogether i” It may be theoretically best to avoid 
cooked food entirely, but it is not necessary to the 
maintenance of health, because, as stated before, small 
amounts of raw food are sufficient to aid the digestion 
of comparatively large amounts of cooked food. Never¬ 
theless, all that has been revealed in this treatise goes 
to show that the more nearly we confine ourselves to 


Questions and Answers 


469 


a raw food diet, the better for the prolongation of 
life and the achievement of perfect health. 

A diet consisting of raw fruits and vegetables only, 
excluding even eggs and dairy products, may agree 
indefinitely with persons of a vital temperament en¬ 
dowed with robust, positive constitutions. It will have 
a tendency to refine their coarser appetites and passions 
and to modify excessive sexuality. But practical ex¬ 
perience as a dietitian in an extensive institutional 
practice has taught that a long continued raw food 
diet has an excessively attenuating and sensitizing 
effect upon the majority of those who place themselves 
under our care and treatment, especially upon those 
who are in a weakened, negative, nervous condition, low 
in flesh and animal magnetism. They usually lose 
flesh and develop a strong tendency to nervousness, 
negative subjective conditions, and abnormal psychism. 
These negative effects of a long continued raw food 
diet are intensified by the total exclusion of dairy 
products, as advocated by many raw food extremists. 

At any given time, many of our patients are under¬ 
going more or less prolonged fasts and others are on 
a raw food or dry food diet. But, as before stated, 
we find that a radical regimen in most cases is beneficial 
when continued for a limited period only. 

Is it true that yeast is unusually rich in nutritious 
substances and vitamines and is it advisable to eat yeast 
several times a day? 

An extensive advertising campaign extolling the 
virtues of yeast has boomed the consumption of this 
product enormously and is giving rise to many inquiries 
concerning its nutritive value and vitamine properties. 

For many years we stood practically alone among 
vegetarians in the defense of fermented bread. In the 


470 


Vegetarian Cook Book 


early Nature Cure Magazines and in the Nature Cure 
Cook Book we made statements like the following: 

1 ‘The great heat of the bake oven kills all germ life 
in baked bread. But what matters it if a few yeast 
germs escape and enter the body? Digestion is iden¬ 
tical with fermentation. Whatever, in the processes of 
digestion, is left undone by the various ferments in 
the stomach and intestines, is completed in the lower 
sections of the intestinal canal by fungoid and bacterial 
fermentation or digestion. The intestinal tract is alive 
with fungi of the yeast type and with microbes and 
bacilli of all sorts which carry on the work of fermen¬ 
tation and oxidation until all food materials are split 
up into the simplest possible elements and compounds. 
What difference, then, can it make if a few additional 
yeast germs enter the body with the bread V 9 

As far as the food value of yeast is concerned, fresh 
milk, fruits and vegetables are much richer in the min¬ 
eral salts than yeast and contain an abundance of 
vitamines sufficient for all purposes in the vital 
economy of the body. A dish of spinach or an orange 
contains more vitamines than a yeast cake and surely 
in more delicious and palatable form. 

Now the pendulum has swung to the other extreme. 
Yeast is heralded everywhere as a highly nutritious 
food, exceedingly rich in vitamines, and as a wonder¬ 
ful remedy for many ills. 

Yeast is fairly rich in protein matter but runs very 
low in all other food elements including the mineral 
salts. Being a powerful fungoid ferment, it is rich in 
Fat Soluble A vitamines, but it contains only negligible 
quantities of Water Solubles B and C vitamines. Its 
therapeutic value lies in the fact that it is an active 
ferment and therefore aids the processes of digestion 


Questions and Answers 


471 


and the oxidation of waste products in the colon. It 
is a valuable digestive tonic and laxative in cases of 
intestinal indigestion, constipation and the resulting 
toxemia. We have given yeast in such cases with 
good results, but under no consideration would we 
advise the continuous use of it. The digestive appa¬ 
ratus would learn to depend upon this substitute for 
its own secretions and ferments. It would tend to 
•create the “yeast habit’’ and in the end aggravate in¬ 
digestion and constipation. While yeast may be used 
as a temporary palliative, permanent beneficial results 
can be attained only by making the organs of digestion 
more active and alive by natural diet and treatment. 

The consumption of yeast has given good results in 
cases of skin eruptions and other symptoms of toxemia 
caused by intestinal inactivity and the accompanying 
absorption of systemic poisons. 

The ordinary dose of yeast, when its use seems indi¬ 
cated, is one-quarter of a cake one-half hour before the 
noonday and evening meals. 

Why is it that in many cases natural diet does not 
immediately restore good digestion and assimilation? 

Another question frequently raised is expressed as 
follows: “Doctor, I have been living for some time on 
natural food combinations, rich in mineral salts and 
vitamines, but I am still troubled with indigestion, con¬ 
stipation and the resulting toxemia and malnutrition. 
If my diet is correct, what is the explanation?” 

In the majority of such cases the membranous lin¬ 
ings and glandular structures of the digestive organs 
are in a clogged, catarrhal, or more or less atrophic, 
semi-paralyzed condition. They cannot digest or as¬ 
similate even the best of foods. It is only through 
thorough, systematic treatment by natural methods 


472 


Vegetarian Cook Book 


that those organs can be purified from clogging morbid 
matter and revived to normal activity. Whatever helps 
to accomplish this in the way of hydropathic applica¬ 
tions, manipulative treatment, curative gymnastics, 
right mental attitude, and so forth, is good Nature 
Cure treatment. In such stubborn chronic cases it fre¬ 
quently requires the application of all natural methods 
at our command for weeks or months in order to 
produce the first natural movement of the bowels and 
to restore the digestive organs to activity. 


CHAPTER XVII 


THE MAGNETIC PROPERTIES OF FOOD 

What is electricity and magnetism? This question 
could be answered by saying, “Everything is elec¬ 
tricity.” One modern scientist never tires of saying, 
“There is nothing but electrons”—and electrons are 
negative particles or charges of electricity. 

A few thousand years ago Pythagoras and many 
other wise men and mystics of antiquity claimed that 
“all matter is made up of three elements—substance 
(the one primordial substance), motion and numbers.” 
Modern science seems to verify the teachings of the 
ancient wise men. 

The discovery and study of X-rays, of radium and 
radio-activity has revealed the fact that the atoms of 
all different kinds of matter are made up of negative 
charges or particles of electricity, called electrons or 
corpuscles, which revolve around one another without 
ever touching, as the planets in the starry heavens 
swing around their central suns. These electrical whirls 
or vortices tear through the ether (primordial sub¬ 
stance) as the centripetal force of the eddy tears 
through the water. 

Furthermore, it has been found that the number 
of the particles of negative electricity (electrons) 
vibrating in the atom determine the physical qualities 
of the atom or element. In other words whether an 
atom or element impresses our sensory organs with the 
physical properties of iron, carbon, hydrogen, oxygen 

473 


474 


Vegetarian Cook Book 


or of any one of the other elements of matter depends 
upon the number of electrons in the atom and their 
modes of vibration. 

It has been found that the number of electrons or 
corpuscles in the atom determines its atomic weight. 
Science, in its wonderful achievement, has gone so far 
as to count, approximately, the number of electrons in 
the atoms—at least in the lighter ones. 

The electrons, or negative charges of electricity in 
the atom, are accompanied or surrounded by spheres 
of positive electricity, and the unit of these positive 
and negative charges of electricity has been named 
the “ion.” 

Thus we find the teachings of the ancient wise men 
and mystics verified by the discoveries of modern 
science. The primordial substance of Pythagoras is 
the ether, in various stages of refinement. Motion is 
the oscillation or vibration of the electrons in the atom, 
and numbers, the number of electrons or corpuscles 
which make up the atom of matter. 

Science assumes that the electro-magnetically nega¬ 
tive atom has more negative corpuscles than are neces¬ 
sary to balance its positive electricity, and that the 
electro-magnetically positive atom has fewer negative 
corpuscles than are needed to balance its positive 
sphere of electricity. It is this deficiency or super¬ 
fluity of negative corpuscles that constitutes positive 
and negative magnetism or polarity, which causes the 
desire of the negative atom to equalize its polarity 
by union with a positive atom. This is chemical affinity, 
or valency (combining power) of the various atoms 
or elements of matter. The greater the surplus of nega¬ 
tive corpuscles in an atom the greater will be the desire 
or chemical affinity for atoms having a deficiency of 



The Magnetic Properties of Food 475 

negative electrons—those which are, in other words, 
surcharged with positive electricity. 

Therefore, according to the predominance of the posi¬ 
tive or negative qualities in force, matter or entity, 
we speak of them as positive or negative. We learn 
from the foregoing that the law of polarity is funda¬ 
mental in nature. On the activities which it provokes 
and regulates is built the entire structure of the uni¬ 
verse ; the cessation of these activities for the fraction 
of a second would cause the universe to disappear into 
nothingness in the flash of a moment. 

This fundamental law of nature has been expressed 
by the author of Harmonics of Evolution , in the words 
“There is a principle in Nature which impels every 
entity to seek vibratory correspondence (or equi¬ 
librium) with another like entity of opposite polarity.” 

The swaying to and fro of positive and negative, the 
desire to balance incomplete polarity, constitutes the 
very ebb and flow of life. All through nature, from 
the most minute to the greatest and most complex, runs 
this great dividing line between positive and negative. 

In the mineral kingdom, polarity manifests in the 
attraction and repulsion of atoms. In the vegetable, 
animal and human kingdoms polarity becomes more 
and more identified with sex. Broadly speaking, the 
male sex represents the dominant, active, aggressive, 
positive qualities, and the female sex the negative, 
passive, receptive qualities. Individuals exhibit all 
shades, grades and mixtures of these general sexual 
characteristics. Attraction between the sexes depends 
upon the innate tendency and desire to equalize un¬ 
balanced or disturbed polarity. 

Exaggerated positive or negative conditions, phys- 





476 


Vegetarian Cook Book 


create disease on the respective planes of being. Phys¬ 
ical disease, as we have explained in other chapters, 
is always accompanied by a predominance of the elec- 
tro-magnetically negative elements and forces. 

Foods, medicines, suggestion and all other kinds of 
therapeutic treatment, exert on the individual sub¬ 
jected to them a positive or negative influence. It is 
therefore of the greatest importance that the physician 
and everyone who wishes to live in harmony with 
nature’s laws should understand this all important 
question of magnetic polarity. 

Polarity of Food and Medicines 

Two principal factors determine the positive and 
negative qualities of foods and medicines: 

First in importance is the character and unimpaired 
activity of the life elements inherent in the foods. 

The second factor lies in their content of positive 
and negative elements. 

Aside from the influence of the life elements, the 
positivity of a certain food or medicine depends upon 
its richness in the positive, alkaline mineral elements, 
in the live organic (vitamine) form. The percentages 
of the positive and negative elements in the principal 
foods and food classes are shown in the “ Table of 
Food Analysis,” on pages 484 and 485. A study of this 
table confirms what we have asserted and constantly 
reiterated, namely, that the first four groups of our food 
classification—the starches, sugars, fats and proteins— 
when chemically pure, are made up entirely of electro- 
magnetically negative, acid producing elements, and 
are therefore negative and disease producing in their 
effects upon the human body; while the fruits, vege- 


The Magnetic Properties of Food 477 

tables and other food products of the fifth or mineral 
group are exceedingly rich in the positive mineral 
elements and poor in the negative acid forming ele¬ 
ments and have, therefore, a positive, health producing 
effect upon the system. 

We will now consider in how far positiveness and 
normal function of the human body are dependent on 
the positive mineral salts in food and drink. 

Iron. Iron in the form of hemoglobin is all impor¬ 
tant as a carrier of oxygen from the lungs into the 
tissues of the body. Combustion is impossible without 
oxygen, and digestion is a slow process of combustion. 
Without combustion there can be no heat production 
nor any cremation and elimination of waste products. 
Furthermore, it has been discovered that iron and other 
minerals moving rapidly in a salty solution (sodium 
chlorid in the blood) are concerned in the production 
of electric and magnetic currents. Therefore iron is 
one of the most important positive energy producing 
elements in the body. 

Sodium. Carbon, oxygen, hydrogen and nitrogen 
are the four unstable, negative, gaseous elements in 
the human body. Three of these—carbon, oxygen and 
hydrogen—make up the various fuel materials, such as 
fats, oils, starches and sugars. They are to the body 
what coal is to the furnace; they liberate heat and 
energy. Similar to coal, they give off, in the process of 
combustion, a great deal of carbon dioxid (C0 2 ), com¬ 
monly called carbonic acid, and if this poisonous gas 
is allowed to accumulate it will extinguish the fire in 
the furnace, or, the life in the body. 

The elimination of the carbon dioxid depends largely 
on sodium, which is a positive alkaline mineral ele¬ 
ment. It does the work in the following manner: 



478 


Vegetarian Cook Book 


Sodium circulates in the body as di-sodium phosphate 
(Na 2 HP0 4 ), that is, in molecules which contain one 
atom of phosphorus to two atoms of sodium. This com¬ 
bination, however, is a loose one. One atom of sodium 
to one of phosphorus (NaIIP0 4 ) forms a stable union, 
the second atom of sodium being a loose addition. As 
soon as this unstable sodium atom finds a more power¬ 
ful attraction it leaves the phosphorus and joins the 
stronger affinity. Such an affinity for sodium is carbon 
dioxid (C0 2 ). 

These two, when they meet in the blood, form sodium 
carbonate (NallCOg), but this union also is not a true 
and lasting one; for when the combination reaches the 
lungs, the gaseous C0 2 and II desert the sodium and 
pass, through expiration, into the open air. The sodium 
now reunites with its old friend phosphorus, but on its 
travels back into the body repeats the same trick when 
it again meets C0 2 . 

Thus are enacted at the very foundation of this uni¬ 
verse, in the world of atoms and molecules, the same 
attractions, unions, separations, desertions and reunions 
as those caused by the friendships, loves and hatreds of 
human beings. 

If sodium is lacking in the blood, C0 2 accumulates 
and gradually asphyxiates the processes of combustion 
on which depend digestion, heat production and re¬ 
duction of waste. This condition is indicated out¬ 
wardly by loss of appetite, malnutrition, loss of weight, 
coldness of hands and feet, blue color of lips, nails 
and skin, all the characteristic symptoms of anemia, 
and finally by tuberculosis. 

In other cases, partial oxidation of food materials 
and waste products, under the influence of carbon 
dioxid poisoning, causes fatty degeneration. The 


The Magnetic Properties of Food 479 

food materials instead of being transformed into heat 
and energy become fatty deposits. 

Just as insufficient draft in the furnace turns par¬ 
tially consumed coal into clinkers, so in the body partial 
combustion turns starchy foods into fat, instead of 
reducing them to heat and energy. Therefore the ex¬ 
cessive consumption of starchy food, lack of exercise 
and fresh air, causes fatty degeneration. People thus 
afflicted often complain, “I eat so little, yet everything 
seems to turn to fat.” This is literally true, for the 
reason just stated. The cure in such cases consists in 
prompt elimination of the carbon dioxid; better oxida¬ 
tion through increased muscular activity, fresh air 
and deep breathing; and an increased consumption of 
sodium in the organic form found in fruits and vege¬ 
tables. 

Thus we are presented with the paradoxical fact that 
carbonic acid poisoning may cause, according to in¬ 
dividual constitutional peculiarities, in one person de¬ 
struction of tissues by pernicious anemia or tuberculo¬ 
sis, and in another person an excess of fatty deposits. 
In fact, many cases of tuberculosis are preceded by 
fatty degeneration. The connection between the two 
is now plain. 

Lithium. The element lithium, though present in the 
body in small quantities only, performs acid binding 
and eliminating functions similar to those of sodium. 

Calcium (Lime). Lime, in connection with silicon, 
phosphorus and magnesium, makes up over 50 percent 
of the bony structure of the body and it imparts textile 
strength to all the tissues. If this mineral element is 
lacking in the daily dietary, the deficiency may result 
in rachitis and scorbutic diseases, scrofula, a tendency 
to bleeding (hemophilia), osteomalacia, decay of teeth 

Vol. 3—33. 


480 


Vegetarian Cook Book 


and diseases of the hair. Like other positive alkaline 
mineral elements, calcium also serves as a neutralizer 
and eliminator of poisonous acids. 

Magnesium, another one of the alkaline elements, 
performs functions similar to those of sodium and lime. 
It is a neutralizer and eliminator of destructive acids. 
It is also concerned in the liberation of electro-mag¬ 
netic energies. 

Potassium. This positive alkaline mineral element 
serves also as a neutralizer and eliminator of acids, 
alkaloids and ptomains. Furthermore, it is to the 
muscular tissues what lime is to the bony structures; 
that is, it forms the solid basis of the fleshy tissues and 
imparts to them textile strength. 

This brief survey of the positive mineral elements 
and their functions in the body explains why foods 
rich in the organic mineral salts exert a positive in¬ 
fluence on the human organism and its functions. 

It is now apparent why an excess of proteid and 
starchy foods in the daily dietary and a corresponding 
shortage of mineral salts will inevitably clog the sys¬ 
tem with waste matter and destructive, poisonous acids, 
alkaloids and ptomains. 

The Relationship of Positive Alkaline Salts to 
Negative Proteid Materials 

All proteid foods are composed of the unstable nega¬ 
tive gaseous elements—carbon, oxygen, hydrogen and 
nitrogen, and of the negative earthy elements—phos¬ 
phorus and sulphur. These foods, being very rich in 
acid-producing nitrogen, phosphorus and sulphur, form 
in the processes of digestion and cell metabolism large 
amounts of destructive acids and other systemic poi- 


The Magnetic Properties of Food 481 

sons. These acids, if not promptly neutralized by the 
positive alkaline mineral bases (especially sodium), 
accumulate in the system and actually destroy the 
living tissues. To make this clearer—if sodium is lack¬ 
ing in the blood, the destructive acids satisfy their 
chemical affinity for alkaline elements by leeching 
them from bones and muscles, thereby causing the 
weakening and decomposition of these tissues, as we 
observe it in the decay of the dentine and enamel of 
the teeth. 

This fact is strikingly illustrated in the English 
4 ‘Banting Cure” for the reduction of fat and flesh. 
This regimen consists mainly of a lean meat diet with 
the exclusion of fats, starchy foods and sugar. Such 
a purely proteid diet produces large amounts of the 
acids of nitrogen, phosphorus and sulphur and is de¬ 
ficient in the acid binding alkaline bases, sodium and 
magnesium as well as in vitamines. The acids, there¬ 
fore, break down and destroy the fat, and they also 
destroy the muscular tissues so that reduction of fat 
and flesh by such means is a destructive, disease pro¬ 
ducing process. This explains why people undergoing 
such cures become weak and nervous and develop 
various forms of uric acid diseases, such as rheumatism, 
heart disease and calculi (stones) in kidneys or bladder. 

We can now understand why people living almost 
exclusively on “strengthening” meats and eggs grow 
pallid and thin, while the immigrant peasant girl 
reared on coarse bread, roots and vegetables and dairy 
products, is plump and strong. This also explains 
why she loses her pink and white complexion after a 
few years of American “high living.” 


CHAPTER XVIII 


CLASSIFICATION OF FOODS ACCORDING TO 
THEIR MINERAL CONTENTS AND 
VITAMINE VALUES 

CLASS I 

Animal Foods—Positive 

Life Elements: Electro-magnetic; vito-chemical; 
animal or spiritual. 

Milk and Red Arterial Blood, the Only Normal (Standard) 

Food Combinations in Nature 

Properties: Flesh building; blood, bone and nerve 
building; heating, acid binding and eliminating. 

Milk and red blood are electro-magnetically positive 
foods because, in addition to the mineral and vegetable 
life elements, they are animated by the animal life 
element; and because, in proportion to the negative 
elements, they contain fairly large amounts of positive 
mineral elements. 

Cream and butter contain only the fat of the milk 
and vitamine A. The sugars, proteids and all the min¬ 
eral salts together with vitamines B and C remain in 
the skimmed milk. 

Cheese contains the proteids and sugars and more or 
less of the fats. The minerals remain in the whey. 

Buttermilk contains the proteids and minerals, no 
fat. It is deficient in vitamine A, but contains vita- 
mines B and C. 

Sumick contains all the elements of the milk, unless 
some of the cream has been removed. 

482 



Mineral and Yitamine Values of Foods 483 

Eggs 

Properties: Heating, flesh building; acid forming. 

Eggs contain large amounts of highly organized fats 
and proteid materials and, in proportion to these, run 
rather low in the positive mineral elements, especially 
in the important acid binding sodium. They, therefore, 
tend to produce, in the processes of digestion, large 
amounts of acids, alkaloids, ptomains and noxious 
gases. This explains why stuffing with eggs fails to 
cure consumption. Tuberculosis and other wasting 
diseases are aggravated rather than improved by un¬ 
natural food stuffing and by drug poisoning. 

Storage eggs are especially prone to the formation of 
ptomain poisons. 

Though comparatively low in positive mineral ele¬ 
ments, eggs are classed as positive because they are 
animated by the animal life element or Fat Soluble A 
vitamine. They should be used sparingly, and always 
in conjunction with foods belonging to Group V (Min¬ 
eral Elements). 


Flesh Foods 

Properties: Heating; flesh building; acid forming. 

Comparative analyses of blood and the muscular 
parts of animals disclose the fact that, while blood is 
rich in sodium and iron, bloodless meat (boiled or 
roasted, as it is usually eaten) is very deficient in these 
elements and therefore negative and acid producing. 
Potassium, the principal mineral element in meat, 
serves as a solid basis for the unstable protein mate¬ 
rials of which flesh is composed. Meat eaters, in order 
to be consistent, should, therefore, like carnivorous ani¬ 
mals and primitive races, consume the blood as well as 
the flesh. Since cooked or boiled meat is deficient in 




Qualitative and Quantitative Analysis of the Principal Food Products and Classification According to 

Their Electro-Magnetic Qualities 


484 


Vegetarian Cook Book 


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Mineral and Vitamine Values of Foods 485 


Class ILL Berries 

Positive 

Vito-chemical life element 
Acid binding, eliminating 

Class IV. Juicy Fruits 

Positive 

Vito-chemical life element 
Acid binding, eliminating 

Class V. Sweet Fruits 

Medium positive 
Vito-chemical life element 
Heating, building, acid elim¬ 
inating 

Class VI. Nuts 

Negative 

Vito-chemical life element 

Heating, building, acid form¬ 

ing 

Class VII. Legumes 

Very negative 

Vito-chemical life element 

Heating, building, very acid 

producing 

Class VIII. Grains 

Very negative 

Vito-chemical life clement 

Heating, building, very acid 

producing 

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Huckleberries . 

Blackberries . 

Gooseberries . 

Strawberries. 

Oranges . 

Apples . 

Plums . 

Peaches . 

Cherries . 

Dates . 

Figs . 

Grapes . 

Olives . 

Olive Oil . 

Bananas . 

Raisins . 

Walnuts. 

Cocoanuts . 

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Peanuts . 

Lentils . 

Beans . 

Peas . 

Whole Wheat. 

White Wheat Flour 
Unpolished Rice... 
Polished Rice. 

























































































486 


Vegetarian Cook Book 


the alkaline salts it creates a craving for inorganic 
mineral table salt which, however, remains a poor sub¬ 
stitute for the organic minerals of fruits and vege¬ 
tables. Salted meats are much lower in nutritive quali¬ 
ties than fresh meats because the salt brine has leeched 
out much of the organic mineral salts and vitamines. 

The low estimate we have placed on flesh foods is 
fully confirmed by the discoverers and investigators 
of the amino-acids and vitamines. Not one of these 
scientists mentions flesh food as an adequate source of 
amino-acids or vitamines. 

Fish 

The flesh of sea fish living in water saturated with 
positive mineral elements (iron, lime, sodium, potas¬ 
sium, lithium, magnesium, etc.) is richer in alkaline 
mineral elements, and, therefore, in vitamines, than 
that of fresh water fish and the meat of land animals. 

This explains the richness of sea fish and of cod- 
liver oil in vitamines. 

Dr. Lahman and others mention the fact that the 
flesh of wild animals is much richer in organic salts 
than that of domestic animals, which is easily ex¬ 
plained when we consider that wild animals live on 
nutritious, uncultivated grasses, rich in mineral salts, 
while domestic animals are raised and fattened only 
too often on grasses and vegetable products grown on 
demineralized soil, or still worse, on distillery, brewery 
or kitchen slops, which contain no mineral elements. 

class n 

Leafy, Juicy Vegetables which Grow In and 
Near the Ground—Positive 

Life Elements: Electro-magnetic; vito-chemical. 


Mineral and Vitamine Values of Foods 487 

Properties: Blood, bone and nerve building; acid 
binding and eliminating; medicinal qualities. 

A survey of our analytical table (pages 4*84 and 485) 
shows that the foods belonging to this group are much 
richer in the positive mineral salts than are the animal 
foods. They are all-important for the maintenance of 
health, because their positive alkaline mineral elements 
are the most effective neutralizers and eliminators of 
the poisonous acids, alkaloids and ptomains produced 
by the ingestion and digestion of animal foods. 

The highly nitrogenous meat diet is not nearly so 
harmful when properly combined with a liberal amount 
of green vegetables, as is customarily done in European 
countries. It is the all-meat-potato-white-bread-coffee- 
and-pie American diet which makes for the prevalence 
of uric acid diseases, indigestion, constipation, appen¬ 
dicitis, cancer and nervous ailments. 

The foods belonging to the leafy vegetable group, on 
account of their great richness in the positive alkaline 
mineral elements are the real blood, bone and nerve 
builders, as explained in other chapters. It has been 
found that the vitamines of fruits and leafy, juicy vege¬ 
tables survive boiling much better than those of other 
food substances. 

Foods belonging to this group are rich in vitamines 
A, B and C. 

Roots and Tubers 

Properties: Heating; blood, bone and nerve build¬ 
ing; flesh building; acid binding and eliminating. 

Carrots and beets are very rich in dextroses and 
glucoses, which, next to the fruit sugars, are the purest 
and finest of natural sugars. They are, therefore, 
valuable fuel materials. Most of the roots and tubers 







488 


Vegetarian Cook Book 


contain moderate amounts of starches and proteids, but 
run high in the positive alkaline mineral elements, 
which makes them good antidotes to the poisonous 
acids, alkaloids and ptomains produced by the highly 
nitrogenous animal, leguminous and cereal foods. 

Some of the roots have valuable medicinal qualities, 
as explained in Part I of this volume. 

Potatoes run low in proteids (about two percent), 
but fairly high in starches (about twenty to twenty- 
five percent). Our analytical table shows that they 
are not nearly as rich in these elements as are the 
cereals. However, they rank higher than the cereals 
in the positive mineral elements, especially in lime and 
potassium. It is probably for this reason that they are 
so well liked by children, who need a great deal of 
these tissue building elements. 

The skins of potatoes are especially rich in mineral 
elements and vitamines and have, therefore, fine 
medicinal properties. They are palatable when the 
potatoes are well baked or boiled in the jacket. 

This shows that the prejudice against the potato 
existing among medical men and the laity is un¬ 
founded. Persons suffering from digestive troubles 
and malassimilation digest and assimilate the savory 
tubers much better than they do cereal foods. 

Carrots, sweet potatoes and other red or yellow 
colored tubers are rich in vitamine A. All foods be¬ 
longing to this group have an abundance of vitamines 
B and C. 

Since we wrote the preceding paragraphs many years 
ago for the Nature Cure Magazine , the work of 
Dr. Hindhede of Copenhagen has fully justified our 
good opinion of the potato. Dr. Hindhede for many 
years had been writing about Natural Dietetics and 


Mineral and Vitamine Values of Foods 489 

applying its principles in his practice in accordance 
with the teachings of the school of Nature Cure. 

The reasonableness of his teachings and the prac¬ 
tical results of his work were so self-evident and im¬ 
pressive that during the great food shortage, caused 
by the late world-war, the Danish government gave 
him full control over the food situation in Denmark, 
and made him the national dietitian for the army as 
well as for the people at large. 

He enforced a low protein diet in which potatoes 
(2% protein) largely replaced meat (20% protein) 
and cereals (10% protein). The results were surpris¬ 
ing. Under this natural food regimen public health 
improved in a marked degree, and the death rate was 
lowered considerably. The doctor strongly recom¬ 
mends a more liberal use of potatoes instead of 
cereals, claiming that this alone is sufficient to cure 
many diseases. 

We shall discuss the teachings of Dr. Hindhede and 
the results of this nation-wide food experiment more 
fully in the pages of The Lindlahr Magazine. 

class m 

Berries—Positive 

Life Elements: Electro-magnetic; vito-chemical. 

Properties: Heating (according to their content in 
sugar) ; blood, bone and nerve building; acid binding 
and eliminating; medicinal qualities. 

Berries, in general, run very high in the positive 
mineral elements and very low in the negative starches 
and proteids; they are, therefore, classed as positive. 
Some of them, as the blackberries, raspberries, straw¬ 
berries, blueberries, gooseberries and huckleberries, 


490 


Vegetarian Cook Book 


are rich in highly organized fruit sugars. Their juices 
contain valuable medicinal elements. They are highly 
animated by the vito-chemical life element. Huckle¬ 
berries, dried or home canned, without sugar, have 
f great medicinal value in ailments of the intestinal tract. 
Strawberries are splendid purifiers. When they pro¬ 
duce skin eruptions it shows how badly they are needed 
as eliminators of systemic poisons and scrofulous taints. 
Persons so affected should live on strawberries until 
the eruptions cease to appear. They might well follow 
the example of the wealthy Englishman who liked 
strawberries so well that he spent all his time traveling 
around the globe following new strawberry crops from 
one locality to another. 

CLASS IV 

Acid and Subacid Fruits—Positive 

Life Elements: Electro-magnetic; vito-chemical. 

Properties: Heating (according to their content in 
sugars); blood, bone and nerve building; acid binding 
and eliminating; medicinal qualities. 

To this group belong all the hardy acid and subacid 
fruits, such as limes, lemons, pineapples, oranges, grape¬ 
fruit, tangerines, peaches, apples, plums, pears and 
cherries. The foods of this group are animated by the 
vito-chemical life element. They run from medium 
high to high in the positive mineral elements and very 
low in the negative starches, fats and proteids. They 
also exert a positive influence on the organism because 
they are natural laxatives, cholagogues, purifiers and 
antiseptics. Their natural sugars are the most easily 
combustible of all heat and energy producing foods. 
They are, therefore, the finest natural tonics and stimu- 


Mineral and Vita mine Values of Foods 491 

lants. Distilled in Nature’s own laboratory, their 
juices are absolutely pure and the most delicious 
drinks for man—they are, indeed, the nectar of the 
gods. 

Fruits belonging to this group are exceedingly rich 
in vitamines B and C. 


CLASS V 

Sweet Alkaline Fruits—Medium Positive 

Life Elements: Electro-magnetic; vito-chemical. 

Properties: Heating (according to their content in 
sugars); blood, bone and nerve building; acid binding 
and eliminating; medicinal qualities; rich in vitamines. 

To this group belong the melon family, cucumbers, 
grapes and bananas. The foods of this group rank 
fairly high in the positive alkaline mineral elements 
and very low in the negative starches and proteids, but 
they contain large amounts of fruit sugars, which are 
magnetically negative. Therefore, we rank them as 
medium positive. The juices of these fruits have high 
medicinal qualities. They are splendid natural laxa¬ 
tives and purifiers. Their highly organized sugars are 
the richest of fuel materials and natural stimulants 
and tonics. 

Bananas, when well ripened, are wdiolesome food for 
children as well as for adults. They run low in protein 
(one percent) and contain about fourteen percent of 
starches and sugars. These are well balanced by posi¬ 
tive mineral elements. 

Figs, dates and persimmons also may be placed in this 
class, as they are similar, in their electro-magnetic and 
medicinal qualities, to the foods of this group. Figs 
and dates contain close to sixty percent of fruit sugars 
which are predigested foods and, therefore, most 


492 


Vegetarian Cook Book 


valuable for those suffering from indigestion, mal- 
assimilation and wasting diseases. 

Grapes and raisins contain between twenty-five per¬ 
cent and thirty percent of sugar, with very little starch 
and protein. 

All the members of the melon family are splendid 
purifiers and contain large amounts of vitamines B and 
C, though they are not as rich in these as the acid and 
subacid fruits of class IV. 

CLASS VI 
Nuts—Negative 

Life Elements: Electro-magnetic; vito-chemical. 

Properties: Heating, flesh building; acid forming. 

A glance at our analytical table tells us why these 
foods are negative. They are exceedingly rich in pro- 
teids, fats and carbohydrates, but rank very low in 
positive organic salts. This explains why nuts ‘‘crave 
salt”; why so many people find nuts ‘‘indigestible”; 
why “fruit and nut” extremists run, physically and 
mentally, into negative conditions. 

Nuts and olives are the natural substitutes for meat. 
They should be used in moderate amounts only and 
always in combination with foods of the mineral salt 
group. Olives contain over fifty percent of fat and over 
twenty-five percent of sugar. They rank fairly high in 
mineral constituents and are, therefore, more nourish¬ 
ing and wholesome than any flesh food. 

The foods of this group contain appreciable amounts 
of vitamine B. 

class vn 

♦ 

Legumes—Negative 

Life Elements: Electro-magnetic; vito-chemical. The 
vitamines are located in the pericarp and in the germ. 


Minebal and Yitamine Values of Foods 493 

Properties. Heating; flesh building; acid forming. 

Our tables show that the foods of this group run very 
low in positive mineral elements, while they are ex¬ 
ceedingly rich in the negative, starchy and protein 
elements. In other words, they are very rich in the 
acid producing starches and proteids and very poor in 
the acid binding and eliminating alkaline mineral ele¬ 
ments. Therefore, if not properly combined with ade¬ 
quate amounts of juicy fruits and green vegetables, 
they may become as dangerous to health as meats. 

The foods belonging to this group contain only 
moderate amounts of vitamines B and C. 

CLASS VILE 
Grains—Negative 

Life Elements: Electro-magnetic ; vito-cliemical. 

Properties: Heating; flesh building; acid forming. 
The vitamines are located in the outer dark layer, in 
the pericarp, and in the germ. 

All grains are exceedingly negative. While they con¬ 
tain large amounts of protein and starchy materials, 
they are very poor in the positive mineral salts, and 
what little they possess of these important elements 
is stored in the germ, pericarp and in the dark outer 
layers. In order to comply with the popular demand 
for white flour and white rice, these outer layers are 
removed in the milling processes, and thus the grains 
and rice are robbed of their most valuable blood and 
bone making elements, as well as of the vitamines. 
Bran and rice polishings are, therefore, exceedingly 
rich in mineral salts and are very valuable foods for 
our domestic animals. The latter wax strong and fat 
on the “refuse” of the mills—rich in organic salts— 
while the farmer grows thin and dyspeptic on his fine 


494 


Vegetarian Cook Book 


white flour. As long as oriental nations used un¬ 
polished rice, which is richer in flavor as well as better 
fitted to sustain life than is our refined but im¬ 
poverished mill product, they remained immune to 
beriberi and similar diseases. On pages 445 and 446 we 
have explained how the refining and polishing robs 
the grains and rice of their mineral elements and 
vitamines. 

Conclusions 

Let us see whether, after this brief survey of our 
food tables, we can explain some of the mysteries and 
perplexities of dietetics. We can understand now why 
our American vegetarians, living largely on devitalized 
leguminous and grain products, with a liberal allow¬ 
ance of nuts, peanuts and olive oil, often fare worse 
than people living on the mixed diet, and become 
‘‘warning examples’’ to meat eaters. 

A look at the mineral constituents of grain and rice 
answers most effectively the common argument of the 
anti-vegetarian, “Look at your vegetarian nations in 
the orient, the Hindus and Chinese. Would you lower 
us to their physical and mental level by the adoption of 
a vegetarian diet?’’ Grains and rice rank lowest in 
the scale of negative foods, and it is therefore no won¬ 
der that people living almost exclusively on these 
staples should be subnormal, physically and mentally. 

Also highly dangerous to those who are already 
negative and sensitive is a straight raw food, or a fruit 
and nut diet. It is only a naturally very positive 
“animal” constitution that can afford to live on such 
a negative and highly refining diet. Many fruit-and- 
nut enthusiasts expressly exclude from their dietary 
all things growing in and under the ground, as well as 


Mineral and Yitamine Values of Foods 495 

the dairy products, “because they are coarsening and 
tend to develop the animal nature.” In their endeavor 
to make short cuts to masterhood and godhood, by the 
diet route, they forget that in these strenuous physical- 
material surroundings we need a considerable amount 
of the positive animal magnetic qualities in our daily 
business. 

Negative food combinations, excessive fasting, con¬ 
centrating in the silence, Vogi breathing exercises, sub¬ 
jective psychism and other subjective practices lead 
many misguided idealists and enthusiasts into physical 
and mental breakdown, and not a few into abnormal 
psychism, obsession and insanity. 

It is a pity that so many fake occultists use the pure 
and simple teachings of common sense Nature Cure as 
a bait and a cloak for pernicious, mystical pretensions. 
These charlatans know full well that people are so 
hungry for the simple truths and efficient methods of 
Nature Cure that many will swallow with them any 
amount of dangerous occult impositions. 

A rational vegetarian diet properly combined, con¬ 
sisting of dairy products, the positive vegetables and 
the medium positive fruits, with just enough starchy 
and proteid foods to supply the needs of the body for 
tissue building and fuel materials, will be found to be 
an ideal diet, fully sufficient to sustain health and 
strength under the most trying circumstances. 

We admit that there are cases of physical and ner¬ 
vous breakdown in which magnetic conditions have 
become so negative that a meat diet is, temporarily, of 
great advantage to supply the lack of animal mag¬ 
netism. The animal magnetism derived from flesh 
foods is, however, only borrowed, and is contaminated 
by the poisonous waste matter of the dead animal car- 

Vol. 3—34. 


496 


Vegetarian Cook Book 


cass. Therefore, we have seen people cured of negative 
mental conditions by the Salisbury raw meat diet, only 
to develop rheumatism, heart disease, calculi in kid¬ 
neys and bladder, and other uric acid diseases. 

Natural Therapeutics follows a wiser plan. By its 
stimulating methods of natural treatment and elimi¬ 
nating, yet positive, vegetarian diet, it puts the organ¬ 
ism of the patient in such condition that it can generate 
its own positive magnetic energies. 


CHAPTER XIX 


MISCELLANEOUS 

The Psychology of Digestion 

All that we can do is to give the general outlines of 
food selection; the details and individual application 
must be worked out personally. No two organisms are 
just alike, and their requirements of food and drink 
differ in quantity and quality from day to day, espe¬ 
cially in times of healing crises, under natural treat¬ 
ment. As the system changes, as the morbid materials 
are eliminated and new and normal tissues are elab¬ 
orated, the demands of the organism for certain food 
elements constantly change. Always, however, they 
keep within the well defined limits of natural food 
selection. 

For weeks a patient may live almost entirely on 
celery and cabbage slaw; then he may develop a crav¬ 
ing for tomatoes or carrots; again he may exhibit a 
strong desire for certain fruits or nuts. 

We always advise our patients to satisfy these crav¬ 
ings, which are especially peculiar to pregnancy and 
to periods of healing crises. They usually indicate a 
special need of the system for certain elements con¬ 
tained in these foods. 

Caprice and false appetite, however, must not be 
mistaken for natural craving, and even the latter 
should not be encouraged nor satisfied continually un¬ 
less it falls within the limits of natural food selection. 

497 


498 


Vegetarian Cook Book 


Frequently, when we outline our system of dietetics 
to a new patient he exclaims in horror, “Why, I can 
not possibly eat this or that; it would kill me,” or the 
complaint is, “I like those vegetables, but they do not 
like me; they cause great distress. Must I eat them 
in spite of this?” 

“No,” we answer, “if such is the case, do not use 
them for the present; you probably will use them after 
a while. Select at first, within the right limits, those 
fruits and vegetables which agree w T ith you. As your 
digestive organs become more normal you will add to 
your dietary, one after another, the luscious fruits and 
vegetables which now invariably cause pain, noxious 
gases and other symptoms of fermentation and indi¬ 
gestion.” 

Present disease conditions were caused by a lack of 
these foods and the organic salts which they contain. 
A permanent cure can be produced only by the gradual 
adoption of the acid solving and acid binding foods, 
even if, temporarily, they create a commotion in the 
heavily encumbered organs and tissues. 

A thorough house cleaning makes the dirt fly, and a 
thorough body cleansing, in like manner, stirs the 
poisons from their hiding places, throws them into cir¬ 
culation and brings them in contact with the living 
tissues, thus producing the acute aggravations of heal¬ 
ing crises. But as we cannot have a clean house to live 
in without an occasional scouring so we cannot have a 
clean body without an occasional healing crisis. When 
you begin to live on a natural diet, never mind the 
unpleasant disturbances, the capricious and alternating 
diarrheas and constipations; they all belong to the 
game of house cleaning and renovating. 

These changes and crises in the physical body are 


Miscellaneous 


499 


usually accompanied by more or less mental depression, 
nervousness, irritability and melancholia. The old 
things are passing away and the new are coming in. It 
is the vastation of the old and the generation of the 
new man. Hence the queer feeling of “ goneness/’ of 
“being lost” and “homesickness” so often described 
by our patients in times of healing crises. 

Idiosyncrasies 

Idiosyncrasies are habits of body and mind peculiar 
to an individual. Most individuals exhibit some idio¬ 
syncrasy in connection with food. They cannot eat 
certain wholesome foods: one cannot eat an apple, 
another has an abhorrence for bread, still another be¬ 
comes nauseated when eating sweets. 

Some of these peculiar traits are congenital and due 
to prenatal influences; others are caused by eating too 
much or too often of a certain kind of food. Some¬ 
times they are due to mental or psychic neuroses; in 
other instances disease conditions in the body revolt 
against a certain food or foods and create the idio¬ 
syncrasy. 

Whatever the cause of these annoying dislikes and 
antipathies they can be overcome by improving the 
general condition of the organism, particularly the 
digestive organs, and by autosuggestion. 

Every evening before falling asleep, dwell upon the 
thought that the particular food which in the past has 
annoyed or distressed you, henceforth will perfectly 
agree with you. Say to yourself, “It is a good, whole¬ 
some food; it contains valuable elements of nutrition 
which I need in the economy of my body. There is no 
reason why I should not eat it. I will not allow my 






500 


Vegetarian Cook Book 


subconscious mind to tyrannize over my waking con¬ 
sciousness. I am master of my feelings and my actions 
and not the plaything of prenatal influence, foolish 
fear or morbid suggestion. I am master of my body, 
miind and soul!” 

Mental Dyspepsia 

Many people spoil the beneficial effects of the natural 
food regimen by excessive anxiety. No matter how 
good the advice and how carefully they follow it, they 
are always in fear of making mistakes about this food 
or that, of eating too much or eating too little; they 
ponder every morsel and worry over it; then for a day 
or two they analyze their symptoms and try to deter¬ 
mine how this dish of gruel or that bit of cheese 
affected them. 

Such a mental attitude is weakening and destructive; 
it will poison the most wholesome food and drink. 
Mental dyspepsia will inevitably express itself in phys¬ 
ical indigestion and malnutrition. 

To the best of your ability, make your food selec¬ 
tions: so much of the organic salt group, so much of 
proteid and so much of carbohydrates. When an under¬ 
standing of the rudiments of food chemistry has been 
acquired, the right selections are made without trouble 
and almost intuitively. When the food is on the table, 
forget the problems of dietetics, put all thoughts of 
business, work and study far from you and center your 
attention on pleasant things, and the joy of eating. 

With every morsel duly masticated, swallow a happy 
thought or a pleasant emotion. Build castles in the 
air, be merry, have a friendly word and a happy smile 
for wife and child or for your chance acquaintance at 
the table d’hote. 


Miscellaneous 


501 


The medieval court jester, whose office it was to 
amuse the guests at feast or banquet, was a sensible 
and useful institution, much more worthy of patronage 
than poisonous pills and tonics. 

Worry, anxiety, anger, hatred and peevishness con¬ 
tract the blood vessels, inhibit the flow of digestive 
fluids and benumb nerve action. These destructive 
emotions actually sour the vital fluids as well as the 
mental disposition. On the other hand, nothing stimu¬ 
lates the circulation and the flow of gastric juices, 
or sweetens the secretions, like cheerfulness, happi¬ 
ness and absolute confidence in the healing power 
within. 

If by chance you have made a mistake or committed 
an indiscretion in eating, do not make it worse by 
worrying over it. Take a good big dose of mental- 
magic tonic, one hundred grains of courage well shaken 
in a few ounces of cheerfulness, thereby increasing the 
flow of gastric secretions and say to yourself, “Since I 
have eaten the forbidden fruit, I will not worry over it; 
my innate powers of body, mind and soul will neutral¬ 
ize the bad effects. I will appropriate the good there 
is in it and eliminate the evil.” 

Use forethought and self control to avoid mistakes, 
but when you have made one do not make matters 
Avorse by fearthought. 

Over-Eating 

The most wholesome food becomes injurious when 
taken in excessive quantities. Whatever we cannot 
properly digest and assimilate ferments and decays, 
filling the system w T ith waste matter and poisons. 
Many persons squander their vitality in eliminating 




502 


Vegetarian Cook Book 


noxious food ballast, and wonder why they are so weak 
in spite of a good appetite and rich foods. When the 
organs of digestion are continually overworked they 
weaken and become unable to convert the oversupply 
of food into the proper constituents for healthy blood 
and lymph; waste matter accumulates, creating nox¬ 
ious gases and systemic poisons. Poisonous miasms 
thus contaminate the vital fluids, causing corruption 
and obstruction in organs and tissues, and furnishing 
a luxurious soil for the growth of all kinds of parasites, 
germs and bacteria. 

In chapters III and IV it was shown that one cannot 
eat and drink vital force since it is independent of 
food, drink, medicines and tonics. It is hard to com¬ 
prehend why so many physicians persist in stuffing 
the weak bodies of consumptives and other invalids 
with enormous quantities of food, under the mistaken 
impression that the patients can thus be strengthened 
and improved in health. Is it not self-evident that the 
stomachs and bowels of these poor sufferers are as 
feeble and as incapable of exertion as their arms and 
legs? 

If these sufferers were able to properly digest and 
assimilate even a few eggs a day they would not be so 
weak and emaciated, but in spite of their weakened 
condition they are “ stuffed ” with as many eggs as 
they can possibly force down their throats. The result 
is that the entire mass decays and ferments, spoiling 
that which was necessary together with the superflu¬ 
ous, thus doing more harm than good to the body. Is 
it not more sensible to give no more than the digestive 
organs can take care of, and gradually increase the 
amount of food as stomach and intestines become more 
active and alive under natural methods of treatment? 


Miscellaneous 


503 


Fasting Imperative in Acute Diseases 

In serious diseases, and in states of nervous and 
physical prostration, the expenditure of vital force is 
at a minimum, as is apparent from the extreme weak¬ 
ness and helplessness of the patient; therefore, much 
less food is required than in times of healthful activity. 
Does not nature herself protest against eating by loss 
of appetite, nausea and vomiting? Nevertheless, 
though the patient himself objects to the enforced 
feeding, and his whole organism revolts against it, 
doctor and friends insist that he “must eat to keep 
up strength.’’ “Sedatives” are given to paralyze the 
stomach into submission and down go chicken soup, 
eggs, beef tea and other tempting morsels. 

In acute febrile diseases, feeding is not only useless 
but actually harmful, because in such conditions the 
normal activities of the organism, including the 
processes of digestion and assimilation, are at a stand¬ 
still. All efforts are concentrated on elimination, the 
stomach and bowels being called upon to assist in the 
general house cleaning. Instead of assimilating, they, 
too, are eliminating noxious poisons which produce 
nausea, vomiting, diarrheas and catarrhal excretions. 
The digestive organs normally act like a sponge—they 
absorb the food elements from the digestive tract and 
transmit them into the blood stream. In febril dis¬ 
eases the process is reversed—the sponge is being 
squeezed. It is throwing off morbid excretions, thus 
aiding the cleansing crisis. As soon as food is given, 
this beneficial elimination through stomach and bowels 
is hindered and interrupted; as a consequence, the 
temperature rises and an aggravation of all symptoms 
follows. 




504 


Vegetarian Cook Book 


The danger lies not so much in under-feeding as in 
over-feeding. To one who dies from lack of food, 
thousands die from over-eating. If the truth were 
known, we should be surprised at the small amount 
of food required to keep the body in perfect condition. 

Cornaro, an Italian nobleman, when forty years of 
age, was declared by his doctors to be dying from the 
effects of dissipation. Instead of resigning himself to 
this fate, he determined to enter upon an experiment 
of his own. He cut his food supply down to twelve 
ounces a day, and, before long, regained health and 
strength. At a hundred years of age he wrote a book 
in which he described his experiences and the wonder¬ 
ful effects of temperate living. 

When about eighty years of age, Cornaro felt for a 
while somewhat indisposed. Ilis relatives and friends 
at once overwhelmed him with reproaches, saying that 
he was weakening and killing himself by slow starva¬ 
tion. In compliance with their entreaties he increased 
his food allowance by a few ounces a day, but this 
affected him so badly that he was forced to return to 
his accustomed allowance. 

The only safe guide in eating is hunger, not appetite. 
True hunger is nature’s sign that more food is needed, 
and that the organism is in condition to take care of it. 

If these simple truths were more widely understood 
and patients in acute diseases were fasted instead of 
stuffed, the death rate would decrease to an astonishing 
degree. 

To Salt or Not To Salt? 

Like Banquo’s ghost, this question will not down. 
Pro or con it has been discussed by every diet specialist 
and food reformer. Vegetarians say, “Don’t,” meat 


Miscellaneous 505 

eaters say, “Do.” Both may be right. How can that 
be? 

Common inorganic table salt is chemically composed 
of sodium and chlorin. We call sodium and all other 
minerals organic when they have entered into chemical 
combinations with carbon or proteid compounds in the 
living cells of plants and animals. 

We have learned in other chapters of this volume 
that potatoes, fats and sugars in the processes of diges¬ 
tion form large amounts of poisonous acids, alkaloids 
and ptomains, which become a most fruitful source of 
disease when not rapidly and thoroughly eliminated. 

The neutralization and elimination of these food 
poisons depend largely upon sodium. The ordinary 
American diet, consisting of meats, peas, beans, pota¬ 
toes, white bread, pastry, coffee and sugar, contains 
an excessive amount of the acid producing food ele¬ 
ments, and only very small amounts of the eliminating 
sodium. Fruits and vegetables, however, are very rich 
in organic sodium as well as all other positive alkaline 
mineral elements. Keeping in mind these premises, we 
shall see how both vegetarian and meat eater may be 
right in their stands on the salt question. 

The vegetarian, whose daily dietary contains a lib¬ 
eral amount of uncooked fruits and vegetables and 
only moderate amounts of proteins and starches, has 
no need and no desire for inorganic table salt. His 
demands for sodium are fully satisfied in a natural 
•way by the organic sodium contained in the raw foods. 

On the other hand, people whose dietary consists 
largely of meats, potatoes, peas, beans, cereal foods, 
•white flour bread and pastry, coffee, tea and refined 
sugar, all of which are lacking in the acid binding 
sodium, must have salt in order to make up the de- 


506 


Vegetarian Cook Book 


ficiency of this element in their food—therefore, they 
have a strong craving for the inorganic table salt. 

The foods above mentioned, as we have learned, pro¬ 
duce large amounts of poisonous acids and alkaloids, 
and unless these are promptly neutralized and elimi¬ 
nated bv sodium, disease and death would be the in- 
evitable results. Since the above described American 
dietary is deficient in the organic salts of fruits and 
vegetables, inorganic table salt (sodium chlorid) must 
serve as a poor substitute, but it is far better for the 
system to have the inorganic substitute than no sodium 
at all. 

The fact that many people have lived almost entirely 
on meats or cereal foods with table salt as seasoning, 
and have reached a ripe old age, indicates that the 
organism can use the inorganic salt as a substitute for 
the organic. 

We have learned that many elements, though con¬ 
genial to the body, when taken in the inorganic form 
show in the iris, but table salt, even when habitually 
taken in large quantities, does not show, indicating that 
we cannot class it among the poison foods. It is con¬ 
genial to the system, being naturally present in the 
blood in organic combinations, in considerable quan¬ 
tities. Like uric acid, caffein, thein, alcohol and nico- 
tin, which also do not show in the iris by distinct signs, 
it becomes injurious to the system only when taken 
habitually in large quantities. Possibly table salt 
stands in closer relationship to the vito-chemical life 
element than the mineral substances which show in the 
iris. 

Table salt, however, should be used very moderately, 
even by meat eaters. Its excessive use easily becomes 
a habit. Its elimination greatly irritates the kidneys 


Miscellaneous 


507 


and withdraws from the blood large quantities of 
serum. This creates thirst, which necessitates the 
drinking of much water. This in turn dilutes the 
blood and other secretions of the organism, causing 
a watery dysemia of all the vital fluids. 

Our flushing faddists seem to regard an excess of 
water in blood and tissues as a desirable condition— 
our farmers know how to turn it into money. Salt, 
given to cattle and hogs, creates abnormal thirst. This 
causes excessive water drinking and watery dysemia 
(anemia) ; watery blood makes fat. Thus, salt is turned 
into fat and fat into money. 

Inorganic salt, when absorbed in large quantities, 
pickles the tissues. It destroys albuminous compounds 
and causes their excessive secretion in the urine (al¬ 
buminuria). Therefore, it leeches the protoplasm of 
the cells, weakening their resistance and breaking 
down their normal structures. This is shown clearly 
in scurvy, which is caused by the excessive use of salt 
meats and the lack of fresh vegetables with their or¬ 
ganic salts and vitamines. This disease, which is char¬ 
acterized by decay and bleeding of the gums, proves 
that nature limits the substitution of inorganic salt for 
the organic, and it strongly indicates that the organic 
is the most desirable form. 

As soon as scurvy patients are put on a fruit and 
vegetable diet, the destruction of tissues, the bleeding 
resulting from it and other symptoms promptly abate. 

Another indication that inorganic sodium chlorid is 
not congenial to the system is indicated by the fact 
that considerable amounts of the organic salt contained 
in fruits and vegetables or in their extracts do not 
create thirst, while comparatively small amounts of 
the inorganic table salt cause irritation of the kidneys, 


508 


Vegetarian Cook Book 


great thirst, overwork, albuminuria, and weakening of 
the cell structure. These influences undoubtedly favor 
the development of kidney diseases. 

Now that we have considered the evidence for and 
against the use of salt, we shall endeavor to answer 
the question: Is it advisable for vegetarians to use 
salt ? 

When the dietary contains liberal amounts of un¬ 
cooked fruits and vegetables, very little or no salt will 
be needed. The addition of salt is permissible to vege¬ 
tarian foods which contain large amounts of proteids, 
fats and starches, such as eggs, butter, peas, beans, 
lentils, potatoes, cereals and rice. 

Vegetables of the fifth group when properly steamed 
in their own juices so that none of their mineral con¬ 
stituents are wasted, do not need additional condi¬ 
ments; their own salts are the best flavoring. 

In conclusion we must remember that fruits and 
vegetables often do not contain the normal amounts 
of organic salts, because for ages the soil on which 
they have grown has been robbed of its mineral con¬ 
stituents. 

It is this deficiency in mineral elements which lowers 
the resistance of vegetables, grains and fruits, impairs 
their development, causes decay and facilitates the 
work of destructive worms, insects and germs, just 
as lowered resistance and lack of vitamines favors the 
development of germs and bacteria in human bodies. 

Nitrogenous fertilizers have been provided plenti¬ 
fully, but the necessity of positive mineral fertilizers 
was never thought of until Julius Ilensel, the Nature 
Cure food chemist, called attention to the fact. 

The soil and its products, therefore, as well as human 
beings, suffer from mineral starvation and deficiency 


Miscellaneous 


509 


of vitamines. African explorers state that in certain 

parts of Africa the soil and its products are lacking in 

sodium chlorid, and that in these sections animals and 

human beings suffer from salt starvation, which ex- 
0 % * 7 
presses itself in many ways. 

The addition of small quantities of table salt to a 
vegetarian diet is, therefore, not to be condemned, but 
its use should be confined to butter, eggs and such 
cooked foods as we have mentioned. 

Do not use it at the table, except on eggs. It is 
barbaric to kill with salt and pepper the delicate flavors 
of fruits and vegetables. “But,” says our friend, the 
meat eater, “I have to add condiments and spices, or 
I cannot taste anything.” To this we answer, “No 
wonder, when the taste buds in your tongue are par¬ 
alyzed by salt, pepper, mustard, strong condiments, 
nicotin and alcohol. Return to a natural diet and 
your nerves of taste will soon regain their normal sen¬ 
sitiveness. Then you will enjoy the delicious flavors 
of fruits and vegetables, and things will taste as good 
as ‘when mother made them.’ ” 

In summing up and comparing our evidence, we come 
to the conclusion that here, as elsewhere, it is not well 
to run into extremes. As usual, the middle, common 
sense way is the safest way. 

Fermented Bread 

Vegetarians, almost unanimously, condemn the use 
of fermented bread. Are the lightened loaves as inju¬ 
rious as they claim? 

The enemies of fermented bread usually advance the 
following arguments: 

1. “Fermented bread contains yeast germs, which 


510 Vegetarian Cook Book 

enter the digestive organs and cause injurious fer¬ 
mentation ; 

2. “Fermented bread contains alcohol, which is in¬ 
jurious to health and life; 

3. “The ‘raising’ of the dough is due to gases aris¬ 
ing from the decaying bodies of dead yeast germs; 

4. “The transformation of the sugar in the fer¬ 
menting dough entails a considerable loss of elements 
of nutrition. ” 

We shall take up these objections one by one and 
examine them as to their validity. 

First objection: “Fermented bread contains yeast 
germs, which enter the digestive organs and cause 
injurious fermentation.” 

Pasteur discovered that all yeast germs die at a tem¬ 
perature of about 150 degrees Fahrenheit. Every house¬ 
wife takes advantage of this fact when she heats milk, 
and fruit preserves, to the pasteurizing or germ killing 
temperature. How, then, can the yeast germ survive 
the great heat of the bake oven, which ranges from 
400 degrees to 700 degrees Fahrenheit? But suppose a 
few yeast cells survive the heat of the fiery oven and 
enter the human body—what of it ? Physiology teaches 
us that the various processes of digestion are completed 
in the intestinal canal by germ fermentation. 

In order to understand what this means we must 
consider for a moment what fermentation is. Web¬ 
ster’s Imperial Dictionary defines it as follows: “Tho 
conversion of an organic substance into new com¬ 
pounds in presence of a ferment, the nature of which 
determines the kind of fermentation produced. Fer¬ 
mentation may be checked or altogether prevented by 
anything which prevents the growth of the fungi, as 
by keeping away from the liquid the spores of germs; 


Miscellaneous 


511 


by the liquid being either too hot or too cold for their 
development; by the liquid containing too much sugar; 
or by the presence of a substance (called an anti¬ 
septic) which acts as a poison on the fungi.” 

Ferments are classified into enzymes and fungi. The 
former are supposed to be chemical substances, the 
latter, live vegetable spores or germs. 

The most important enzymes in the body are the 
ptyalin of the saliva, which transforms starches into 
dextrins and sugars; the pepsin in the stomach, which 
transforms proteids into peptones; and the pancreatic 
ferments which act upon all food classes. 

The enzymes are secreted or excreted by the mi- 
. crozyma of the cells in these ferment producing organs. 
The processes of digestion which are left undone by 
the enzymes are completed in the intestinal canal by 
fungoid and bacterial fermentation. The intestinal 
tract is alive with fungi of the yeast type and with 
imicrobes and bacilli of all sorts, which carry on the 
work of fermentation and oxidation until all food 
materials are split up into the simplest possible ele¬ 
ments and compounds. 

From this it will be seen that all the processes of di¬ 
gestion from beginning to end are, in a way, processes 
of fermentation.* What difference, then, can it make 
if a few additional yeast germs enter the body with 
the bread? 

*Dr. Thomas Powell, whose theories we have discussed in other 
places, also claims that digestion is not fermentation, but simple 
disintegration. If this is so, how does he explain the change of 
Btarch into sugar under the influence of the ferments, ptyalin and 
amylopein, of fats into glycerin and fatty acids in the presence of 
steapsin, etc., etc? These changes certainly involve “the con¬ 
version of organic substances into new compounds in the presence 
of digestive ferments (enzymes).” We cannot see why “disin¬ 
tegration” is an improvement on the term “fermentation.” We 
understand the latter involves the former. 

Vol. 3—35. 




512 


Vegetarian Cook Book 


Second objection: “Bread fermentation creates al¬ 
cohol, which is injurious to health and life.” 

So does the healthy human body manufacture al¬ 
cohol. It is produced by the action of yeast germs on 
sugar in the intestinal tract. The oxidation of food 
materials and of waste matter is in many other in¬ 
stances accompanied by the formation of alcohol. 
This product is, therefore, in small quantities, con¬ 
genial to the system and plays a useful part in the vital 
activities. Like uric acid and other systemic waste 
matter and poisons it becomes dangerous to health and 
life only when present in excessive quantities. 

Alcohol is easily combustible and acts as fuel mate¬ 
rial to the system. When present in large quantities, 
however, it paralyzes the inhibitory nervous apparatus 
and burns up nerve fats too rapidly, thereby causing 
temporary over-stimulation and resultant weakness and 
exhaustion. 

Alcohol is created in the fermenting dough in 
minute quantities only, and most of it evaporates in 
the great heat of the oven. Large London bakeries 
endeavored to collect and condense the alcohol from 
the ovens, but the expense attached to this process 
proved greater than the returns and the experiment 
was therefore abandoned. 

Chemical tests of finished bread show alcohol in 
traces only. There is not enough of it to injure the 
human organism in any way or manner. 

Third objection: “The ‘raising’ of the bread is 
due to the gas arising from the decaying bodies of 
dead yeast germs.” 

In the first place, dead yeast germs have never been 
known to create carbonic acid gas in considerable 
quantities. They have to be alive in order to do so. 


Miscellaneous 


513 


Yeast fungi, while living on sugar, digest or split up 
the sugar into alcohol and carbonic acid gas. This gas, 
Kvhile escaping, permeates the dough with air pas¬ 
sages and bubbles and in that way raises and lightens 
it. This loosening of the dough into a sponge-like 
mass favors the escape of moisture and the penetra¬ 
tion of heat. The resulting bread is therefore baked 
more thoroughly and keeps much better, does not sour 
so quickly, and is more easily digested than much of 
the soggy, lumpy, “unfermented health bread.” 

This carbonic acid gas which lightens the bread can¬ 
not be very injurious. When taken as a free gas into 
the stomach in food or drink, it rapidly evaporates, and 
while escaping creates that cooling, prickling and re¬ 
freshing sensation peculiar to carbonated beverages. 

Fourth objection: “The transformation of sugar in 
the fermenting dough entails a considerable loss in 
elements of nutrition.” 

This loss of sugar incidental to bread fermentation 
is so small that it hardly merits consideration. This 
small loss is more than balanced by increased digesti¬ 
bility and palatableness and by better keeping quali¬ 
ties. 

What has been said will make it apparent that the 
fermentation of the bread is, in a way, a process of 
predigestion. In fact, all so called predigested 
health foods have been subjected to some process of 
fermentation, for in this way only is it possible to 
“predigest” food materials. 

This, however, is not altogether an advantage. Pre¬ 
digestion dissipates, outside of the body, food energy 
which should be liberated and utilized inside of the 
body. 

This article was written for the Nature Cure Mag - 


514 


Vegetarian Cook Book 


azine long before yeast was extolled for its extraor¬ 
dinary richness in vitamine B and for its medicinal 
qualities. For many years the author was condemned 
by strict vegetarians for this heresy. 

Mono-Diet 

One of the latest developments in dietetic treatment 
is the mono-diet. Strictly speaking, this regimen con¬ 
sists in taking but one article of food at a meal, a suc¬ 
cession of meals, or continuously for a considerable 
period of time. 

The mono-diet, like the grape cure, milk cure, raw 
food diet, Salisbury raw meat diet, fasting, Fletcher- 
izing, and other forms of radical and one-sided die¬ 
tetic treatment, when applied temporarily, may have 
very beneficial effects on certain diseased conditions, 
and for the attainment of special results. But it is 
not advisable to prescribe or to follow an extreme 
regimen indiscriminately, in all kinds of cases, or for 
indefinite periods of time. The trouble is that enthusi¬ 
asts look upon such methods as cure-alls, apply them 
to all kinds of cases and conditions, and thereby often 
inflict lasting injuries instead of benefits upon those 
who entrust themselves to their care. Because these 
extreme practices are beneficial in some cases, their 
advocates jump to the conclusion that they will prove 
efficacious under all circumstances. 

One of the principal objections to the mono-diet is 
that not one article of food, with the exception of milk 
and red blood, contains, in right proportions, all the 
elements required by the body. All the foods of the 
first four groups as shown in our tables of food analysis 
(pages 403 and 404) contain too much of the negative 
acid-forming elements and not enough of the positive 


Miscellaneous 


515 


mineral salts and vitamines, while the foods of the 
fifth group contain enough of the positive mineral 
elements but not enough of the heating and building 
materials. Any extreme, one-sided diet, therefore, 
must in the long run necessarily lead to unbalanced 
and abnormal conditions in the system. 

Furthermore, mono-diet means monotony, and mo¬ 
notony in eating, as in many other things, is not 
conducive to health, happiness and longevity. We 
naturally crave variety in our foods as well as in our 
surroundings and occupations. Mono-tony—sameness 
of tone—is not harmony; therefore, not pleasing, and 
if long continued, becomes annoying and destructive. 
Desire for food and the keen enjoyment of it depend 
upon a moderate variety at least. Keen appetite and 
hunger insure copious secretion of the digestive juices 
and ferments. This has been proved by the experi¬ 
ments of vivisectionists. Through tubes inserted into 
the stomachs of dogs, they collected digestive juices. 
And it w r as found that these began to flow more freely 
when the animals were show T n some appetizing morsels 
of food. Food which they did not like, or were in¬ 
different to, failed to stimulate the secretions in the 
same degree. When the animals w r ere excited to fear 
or anger the secretions greatly diminished in quantity 
or ceased to flow entirely. 

One often hears people say they cannot eat a certain 
food because at one time they “ate too much of it.” 
My secretary tells me, as we are working on this manu¬ 
script, that once, a gracious country hostess of hers, 
learning that she was especially fond of whipped 
cream, fed her on whipped cream cake, whipped cream 
pie, and whipped cream in every other conceivable 
form, morning, noon and night, until for a long time 


516 


Vegetarian Cook Book 


afterward she could scarcely bear the sight of it. 
Monotony had created a revulsion of her appetite 
toward a perfectly wholesome and inviting food. Simi¬ 
lar experiences are related to us frequently by patients, 
confirming the opinion that mono-diet is not a natural 
practice. The originators and enthusiastic advocates 
of such systems may adhere to them indefinitely with 
apparent success, but the majority of people will soon 
tire of living on a straight “one food at a time’’ diet. 

We repeat that in many cases where we have had to 
counteract a certain form of systemic poisoning, w T e 
have found the mono-diet very beneficial, as, for in¬ 
stance, the grape cure or the milk cure in uric acid 
diseases. In such cases the mono-diet constitutes a 
mild form of protein starvation, which is desirable for 
a time under the circumstances. 

When patients are already physically and mentally 
w r eak and inactive, have lost ambition and energy to¬ 
gether with appetite, all such extremes as fasting, raw 
food diet and mono-diet may become positively harm¬ 
ful and lead to nervous prostration, abnormal psychism 
and insanity. 

No radical or extreme form of diet or other method 
of treatment should ever be undertaken except under 
the advice and guidance of a competent physician, who 
is capable of taking into consideration the various 
aspects and requirements of the case. 

The author’s stand on the mono-diet question has of 
late years been justified by the discoveries of the 
amino-acids as explained on pages 380 to 384. 

Mastication 

Thorough mastication of food is an absolute neces¬ 
sity to insure good digestion, but, like every other good 


Miscellaneous 


517 


thing, can be overdone. Horace Fletcher, in his A-B-C 
of Nutrition, advocates mastication of food until it is 
reduced to a fluid condition. While I believe that 
Fletcherizing has benefited many people suffering from 
over-eating and consequent food poisoning, I know also 
that in many instances it has been positively harmful. 
Food in the liquid state does not offer enough resist¬ 
ance to the muscles of the intestinal tract. 

Stomach and intestines need some bulky, solid food 
as a stimulus to peristalsis, the propelling movement 
peculiar to the digestive organs. If all food be con¬ 
verted into a liquid before it enters the stomach, the 
peristaltic movements of the digestive tract will be¬ 
come ineffective through disuse and the bowels will 
become lazy and inactive as they do under a milk diet. 

Furthermore, most people simply cannot afford the 
time to Fletcherize. To do this would require an hour 
or more each meal. Instead of spending this time at 
the table trying to reduce the cellulose and woody fiber 
of fruits and vegetables to a liquid, thereby destroying 
their stimulating effect upon the stomach and intes¬ 
tines, it would be much more beneficial to take fifteen 
to thirty minutes after each meal for relaxation, rest 
and vital regeneration. This is especially to be recom¬ 
mended to people with very weak digestions. When 
they are thoroughly relaxed and at rest they should, 
by an effort of will, concentrate the blood and nerve 
currents on the work of the digestive organs. 

Frequency of Meals 

The frequency of meals cannot be determined by 
hard and fast rules. Different factors must be taken 
into account—occupation, physical condition, the cir¬ 
cumstances in the home, and so forth. As a rule the 


518 


Vegetarian Cook Book 


two-meal plan is the best. The ideal way is to have 
breakfast between nine and ten o’clock in the morning 
and dinner between five and six in the afternoon. This 
allows sufficient time for thorough digestion and 
assimilation. 

In our experience, the no-breakfast plan does not 
agree with most people. Putting off the first meal 
until noon is likely to create excessive hunger and a 
tendency to over-eat. 

If circumstances are such that breakfast has to be 
taken early in the day and dinner late in the evening, 
it may be found advisable to eat a light lunch at noon, 
consisting of fruit and a few nuts; or a vegetable 
salad; or some whole grain bread and a glass of milk. 

Some of our friends and patients get along best on 
one meal a day. This is especially advisable where 
there is a tendency to over-eating and to excessive fat 
and flesh formation. 

In certain isolated cases of an exceptionally weak 
and negative condition w T e have found it expedient to 
give small quantities of food three or four times a day. 

Drinking 

We are not in favor of excessive drinking. The 
“flushing of the system” fad is a mistake. The purifi¬ 
cation of the body is not a mechanical process like 
the flushing of a sewer with water. It is a chemical 
process which depends upon the normal composition 
and concentration of the different secretions in the 
system. These secretions, the most important one of 
which is the blood, cannot be made more effective by 
diluting them with large amounts of water. 

Most of the people suffering from stubborn chronic 
constipation that come to us for treatment have been 


Miscellaneous 


519 


“flushing ’ 1 for years, through mouth and rectum, using 
quarts and even gallons of water daily, with the result 
that they were getting more constipated all the time. 
On our comparatively dry food diet the bowels, in most 
cases, begin to act normally within a short time. 

Dry food stimulates the secretions of the intestines. 
Constant flushing makes them more lazy and inactive. 
Furthermore, much of the water saturated with the 
poisonous accumulations in the rectum and colon is 
reabsorbed into the system. 

Distilled Water 

Another popular fallacy is the idea that on account 
of its absolute purity distilled w r ater is wholesome. As 
a matter of fact, its very purity makes it injurious to 
the system. 

All water has a natural tendency to saturate itself, 
up to a certain point, with mineral matter. Good drink¬ 
ing water always contains a certain amount of mineral 
matter. When this is removed through distillation, the 
water will leech from the system the organic mineral 
salts which play such an important part in the vital 
processes of our bodies, and which we find it is so dif¬ 
ficult to supply in sufficient amounts. Good drinking 
water is agreeable to the taste, whereas the absence of 
mineral salts accounts for the flat taste of distilled 
water. 

On the other hand, very large quantities of lime, iron, 
sulphur, or other inorganic minerals in water that is 
used constantly for drinking or bathing, are injurious 
to the system. If such minerals are present in excess, 
the water should be boiled and allowed to settle before 
it is used. It may be oxygenated and revitalized by 

passing through it a mild current of electricity. 

*Vol. 3—35 


520 


Vegetarian Cook Book 


If the water contains vegetable or animal organic 
matter it should be filtered. 

It is the customary highly spiced meat and egg diet 
which creates excessive or abnormal thirst. A rational 
non-irritating and non-stimulating vegetarian diet 
furnishes the organism with fluids of the best possible 
kind in the form of fruit and vegetable juices, prepared 
in Nature’s own laboratory, rich in medicinal qualities 
and free from all objectionable constituents. 

Under ordinary conditions, drink from four to eight 
glasses of pure water of ordinary temperature in the 
course of the day, according to your own individual 
inclination: in the morning before breakfast, at night 
before going to bed, and at intervals during the day. 

Drinking at Meals 

The less you drink with your meals the better. The 
dryness of the food furnishes the necessary stimulus to 
the secretion of saliva and gastric and intestinal 
juices. 

An abundance of liquid in the digestive tract inter¬ 
feres with the action of the secreting glands. More¬ 
over, it dilutes the secretions and thereby weakens 
their digestive qualities. The juices of the stomach 
and the intestines cannot be made more effective by 
adding to them large amounts of water at meal time. 

Coffee and tea or alcoholic drinks should be espe¬ 
cially avoided at meals. The former retard digestion; 
the latter overstimulate temporarily the secretion of 
gastric and intestinal juices, and this unnatural stimu¬ 
lation is followed by corresponding "weakness and in¬ 
activity of the secreting glands in the digestive tract. 
Liquor taken before and during meals, therefore, en¬ 
courages over-eating, and when the reaction sets in, the 


Miscellaneous 


521 


secretions as well as the vitality are lacking in strength, 
to digest properly the excess of food taken under the 
influence of unnatural stimulation. 

A glass of water taken from thirty to sixty minutes 
before meals will, in most cases, do away with the 
desire to drink at meal time. However, if there is 
actual thirst it must be satisfied, especially when the 
digestive juices of the stomach are overcharged with 
acids. In that case a glass of cool water wdll reduce 
hyperacidity. Never use ice water. If you prefer a 
warm drink you may take cereal coffee, or warm 
milk, or (sparingly) cocoa. Skimmed milk, buttermilk 
and fruit juices diluted with water are good cold 
drinks. 

Mixing Starches with Acid Fruits and Vegetables 

Many dietists lay great stress on the fact that acid 
fruit juices retard or prevent the digestion of starchy 
foods in the stomach. Therefore, they advise that these 
foods should never be taken at the same meal. We 
find that this rule does not hold good in all cases. 

It is true, that some people cannot eat starchy 
foods and acids at the same meal, without experiencing 
serious digestive disturbances and aggravation of 
chronic symptoms. This is especially true of those who 
suffer with hyperacidity of the stomach and catarrhal 
ailments. The latter are frequently caused by starch 
poisoning, due to putrefying starchy materials in the 
digestive tract. On the other hand, most of our patients 
do not experience any bad effects from the mixing of 
starches with fruit and vegetable acids. This is espe¬ 
cially true of those who incline to hypoacidity, and who 
take good care to thoroughly masticate and insalivate 
the starchy foods before they swallow them. 

Vol 3—36 


522 


Vegetarian Cook Book 


While with some people fruit and vegetable acids 
seem to increase the acidity of the stomach, with a 
great many others they antidote acidity. To those who 
belong to this class, acid fruit is the best cure. We 
know of these people suffering from acidity of the 
stomach in the middle of the night, arising to eat a 
few oranges. Relief and sleep soon follows. 

The alkaline elements of juicy fruits neutralize the 
hyperacidity of the stomach and the blood. However, 
in all cases where the mixing of these foods causes the 
least trouble, it certainly should be avoided. Such 
people should take with their cereals, sweet, alkaline 
fruits only, such as dates, figs, raisins, stewed prunes, 
sweet grapes and melons in season. They should take 
the acid fruits by themselves, for the noonday lunch, 
or if they have the heavy meal of the day at noon, they 
should have nothing but acid fruits or vegetables for 
breakfast, or between breakfast and the dinner at noon. 

The acid fruits and vegetables may be taken together 
with dairy products, fats or protein foods, such as 
milk, buttermilk, cream, cheese, honey, milk, eggs, 
meat and nuts. 

The acid foods should be avoided at the heavy meal 
consisting of starches, fats, proteins and alkaline 
vegetables. Some acid fruit may be taken before 
retiring. 

It is good practice for everybody to have one meal 
of the day consist entirely of juicy fruits or raw vege¬ 
table salads so as to give full sway to their purifying 
effects upon the system, undisturbed by other kinds of 
food. 

Another fallacy of certain food reformers is the 
idea that acid fruits and vegetables should not be 


Miscellaneous 


523 


mixed at the same meal. Ever since we started in the 
sanitarium work have w r e mixed acid fruits and vege¬ 
tables in the same salads and always wfith the best 
results. Many times patients, who were impressed 
with the idea of the incompatibility of fruits and vege¬ 
tables and horrified at the sight of our “mixed salads,” 
were pleasantly surprised when they found that this 
“bugaboo” was only a matter of imagination, “an 
error of mortal mind,” as our Christian Science 
friends w r ould call it. 

It is impossible to make hard and fast general rules, 
as long as the human family is afflicted with so many 
varying digestive troubles If all w r ere normal, the 
normal diet outlined in Chapter I of this volume 
would do for all, with slight variations. But during 
the period of reconstruction and recovery from chronic 
digestive ailments, the diet will have to be adapted to 
the individual requirements. 

Dr. I. H. Tilden, who has done much splendid work 
in the field of Natural Dietetics was, I believe, the 
originator of the idea that acids should not be mixed 
with starches—some people called it his hobby. It 
was accepted universally by diet reformers. The 
author (Dr. Lindlahr) for twenty years stood alone in 
his opposition to this idea as well as against the flush¬ 
ing fad, unfermented bread and many other popular 
fallacies. 

About two years ago Dr. I. H. Tilden sent a leaflet 
to his students, patients and followers which read as 
follows: 

SOME RECANTATIONS 
Starch and Acid Fruits 

In Volume I of the Food Books, I recommended against the 
use of starch and acid fruits in the same meal. Experience has 


524 


Vegetarian Cook Book 


proved to me that only in those cases where there is great irri¬ 
tation of the stomach (catarrhal state) are these mixtures pro¬ 
hibitive. Ordinarily starch and almost any kind of fresh fruit 
can be eaten together with impunity. 

Cooked fruits with sugar and cream, eaten with starch, may 
produce fermentation in all people who have irritation or 
catarrh of the stomach—the ordinary invalids—it matters not 
what disease they are suffering from. Baked apples without 
dressing can be used with bread or other starchy foods. 

This subject is correctly set forth in Volume II of the Food 
Books. 


Water Drinking 

In both volumes of the Food Books I recommended free use 
of water for overcoming constipation. This is a mistake. All 
subjects who have a kidney secretion amounting to three pints 
or more a day and who are troubled with constipation, should 
stop all water drinking entirely at meals or between meals until 
the trouble is overcome, because in cases where large quantities 
of water are taken, there is a diversion of the fluids to the 
kidneys that should go to the bowels. In other words, there is 
a polyuria (excessive urination) established, which favors con¬ 
stipation. 

All honor and respect is due to Dr. Tilden for the 
sincerity and courage which prompted him to publicly 
correct these errors. 

Many years ago we wrote about “The Flushing 
Fad” in the Nature Cure Magazine and in the first issue 
of Nature Cure Cook Book as given on page 520, under 
the heading, “Drinking.” 

Corroborative Evidence of the Importance of the 

Positive Mineral Elements in the Vital Economy 

The importance of positive alkaline mineral elements 
in the vital economy is indicated by the remarkable 
tonic effects of saline solutions on living animal and 
human tissues. 



Miscellaneous 


525 


Salts are compounds in which the hydrogen of acids 
has been replaced by positive alkaline mineral ele¬ 
ments. These positive mineral elements are, therefore, 
present in all salts. 

It is now a well known fact that salt solutions 
injected into the rectum have a decided tonic effect, in 
cases of grave depression or suspended animation re¬ 
sulting from shock, great loss of blood, surgical opera¬ 
tions, or other profound influences on the nervous sys¬ 
tem. Saline solutions greatly stimulate the growth and 
activity of animal cells, even when detached from the 
parent organism. This is true, not only of single cells, 
but also of entire organs, as has been determined by 
actual experiments. 

For instance, the hearts of frogs, rabbits and other 
laboratory animals will continue to beat when sub¬ 
merged in a saline solution, for a considerable length 
of time after they have been removed from the 
organism to which they belong. This seems to indicate 
a close relationship between the positive mineral ele¬ 
ments contained in the salts and the activities of the 
life elements in animal and human bodies. These tonic 
effects of the salts of positive mineral elements explain 
why the latter have a positive effect upon the system, 
while the foods composed entirely of negative acid 
forming elements, produce negative effects. 






























REFERENCE INDEX 

PART II 

Acids—destructive effects, 388-90; irritating effects, 391; con¬ 
tracting effects, 393-4; uric a. 388. 

Alcohol—drinking of, 353; in body, 512; in bread, 512; causes 
overeating, 520. 

Alkalis—relaxing effects, 393-4. 

Amino-acids—380; rebuilding of, 381; necessary for growth, 
382; related to vitamines, 383. 

Amylase, or Amylopsin—pancreatic ferment, 407. 

Analytical Food Table—484-5. 

Anemia—feeding of, 362; one cause of, 443; need of sodium, 
478. 

Anger—causes indigestion, 501. 

Animal Starch, ©r Glycogen—377, 407. 

Appendicitis—caused by diet, 487. 

Appetite—false, 497; control of, 498; loss of, 503; aid to 
digestion, 515. 

Arguments of the Antis—350. 

Arterial Blood—as a standard food, 399; properties of, 482. 
Arteriosclerosis—caused by uric acid, 388. 

Assimilation—of foods, 405-12. 

Atom—constitution of, 473; determined by electrons, 474; at¬ 
tractions of, 478. 

Autointoxication—357, 393. 

Autosuggestion—499. 

Bacteria—not cause of disease, 457. 

Bananas—in diet, 491. 

Banting Cure—explanation of, 481. 

Bechamp, Professor—discoverer of microzyma, 465. 

Beriberi—cure of, 439; cause of, 421-2; prevention of, 443; ex¬ 
periments on animals, 443; foods producing b. 444-8; caused 
by lack of vitamine B, 458. 

Berries—properties of, 489. 

Bile—flow of, 413. 

Blood—arterial b., standard food, 399; properties of, 483. 
Bowels—normal action, 393; see under Constipation. 

Bread—fermented, 509-13. 

Breakfast Foods—unnatural, 400-1. 

527 



526 


Vegetarian Cook Book 


Bright’s Disease—explanation of, 389. 

Bulk—necessary in foods, 386. 

Calcium—in body, 479. 

Calculi—caused by uric acid, 388. 

Calory—basis of c. theory, 419; fallacy of, 441; high c. food 
diet, 442-3; number in certain foods, 484-5. 

Cancer—of head, 351; of stomach, 366; caused by diet, 487. 

Carbon Dioxid—not vital energy, 370-3. 

Catarrh—in intestines, 471; cause of, 521. 

Cereals—hulls have vitamines, 435, 437; refining process, 445, 
493; properties of, 493. 

Cheerfulness—aid to digestion, 501. 

Chemical Elements—of foods, 403-4; in pure form, 465. 

Christian Science—ideas on diet, 356. 

Chyle and Chyme—408. 

Coal—latent energy of, 369, 427; vegetable matter, 369. 

Coffee—stimulating effect, 354; retards digestion, 520. 

Combustion—a form of oxidation, 367. 

Condensed Milk—as a food, 448. 

Constipation—forms of, 393; from proteid foods, 394-5; cured 
by natural methods, 472; result of American diet, 487; use 
of dry foods, 519. 

Cooking—harmful effects of, 439; chemical action of, 467-8. 

Cornaro—prolonged life, 504. 

Corpse Poisons—348; soil for germs, 392. 

Crises, Healing—food cravings, 497; 498-9; action of digestive 
organs, 503. 

Crown Prince Wilhelm—story of ship, 442-5. 

Daily Rations—early ideas of, 400. 

Dairy Products—384; daily use of, 428; contain vitamines, 453; 
necessity of, 495; eaten with fruits, 522. 

Death—as a change, 424; after d., 432-3. 

Diabetes—one cause of, 378; a d. diet prescription, 442. 

Diagram—of digestive process, 410-11. 

Diet—why we favor a vegetarian d., 347, 487; a strict vege¬ 
tarian d., 494; ideal vegetarian d., 495; idiosyncrasies of, 
499; mono-diet and others, 514; early ideas of, 400. 

Dietetics—popular idea of, 358; early ideas of, 400; in a nut¬ 
shell, 403-4; see also Natural Dietetics. 



Reference Index 


529 


Digestion—of starches and sugars, 377, 406-7, 410; of fats and 
oils, 378, 408, 410; of proteids, 379, 408-9, 410, 480; of or¬ 
ganic minerals 384; of meats and eggs, 391; processes of d., 
405, 410-11; purpose of d., 412; of raw foods, 439; psychol¬ 
ogy of d., 497; aided by fungi, 511; hindrance of d., 501, 
515; during crises, 503. 

Diseases—result of unbalance in body, 357, 476; from waste 
accumulation, 363, 388; need inflow of vital energy, 415; 
fasting for, 416, 503; hemophilia, 447; caused by lack of 
vitamines, 451; not caused by bacteria, 457; natural cure 
of, 496; need of foods, 498; febrile d., 503. 

Dissipation—return to, 353; effects of, 504. 

Distemper—cause of d. in horses, 389. 

Distilled Water—injurious effects, 519. 

Drinking—of water, 507; excessive water d., 518; of bever¬ 
ages, 354, 520. 

Dyspepsia—from wrong eating, 357; mental d., 500. 

Eggs—as main article of diet, 481; properties of, 483; in 
tuberculosis, 483, 502. 

Electricity—in all substances, 473-5. 

Elements, Chemical—of foods, 403-4; in pure form, 465. 

Elimination—of meat poisons, 348; cures cancer, 351; depends 
on mineral elements, 363; of systemic poisons, 392; in 
children, 402; of waste matter, 502; in sickness, 503. 

Emotions—poison, 349-50; destructive effects, 501. 

Energy—in coal and ice, 369, 427-8; in food, 370; potential e., 
374-5; inflow of vital e., 375; expended during fasts, 418; 
stored in plants, 425. 

Enterokinase—digestive ferment, 412. 

Equilibrium—necessary for health, 391; in all nature, 475. 

Eruptions, Skin—helped by yeast, 471; caused by strawberries, 
490. 

4 ‘Famishing World”—quotation from, 437. 

Easting—decline of energy, 365-6: necessity of f. in disease, 
416-19, 503-4, in Ireland, 417. 

Eat Soluble A Vitamine—453-7. 

Eats and Oils—function of, 378; as a laxative, 396; digestion 
of, 488; containing vitamines, 453. 

Fattening Animals—for slaughter, 349; use of salt, 507. 



530 


Vegetarian Cook Book 


Fatty Degeneration—cause of, 479. 

Fear-thoughts—in animals, 349-50; poison people, 356; hinder 
digestion, 501, 515. 

Ferments—digestive, 406-12. 

Fermentation—succession of, 430; in whole meal, 450. 

Fertilizers—for mineral foods, 461-2; green f., 463; for strong 
plants, 508. 

Fish—properties of, 486. 

Fletcherizing—514, 517. 

Flushing—with water, 507; in constipation, 519; Dr. Tilden’s 
change, 524. 

Foods—necessity of natural combinations, 356-7, 497; selected 
by appetite, 358; chemically pure, 367, 370; functions of, 
376, 403-4, 415; digestion of, 377; variety of, 384; positive 
and negative f., 385; polarity of, 385, 476; destructive ef¬ 
fects, 385, natural f., 395-6; Nature's provision, 397-8; cool¬ 
ing f., 398; in daily rations, 399-400; classes of, 403-4; high 
calory f., 442, 444; cereal f., 445; containing vitamines, 451; 
raw f., 439, 440, 457; cravings, 497; analytical f. table, 
484-5; idiosyncrasies, 499; amount of f. necessary, 504. 

Food Groups—I, 377; II, 377; III, 378; IV, 379; V, 384. 

Fruits—properties of acid f., 490; properties of subacid f., 491; 
for entire meal, 518, 522. 

Functions—of foods, 376, 403-4, 415. 

Funk, Dr.—researches of, 422, 433, 436. 

Gelatin—as meat substitute, 382. 

Glycogen, or Animal Starch—377, 407. 

Grains—contain vitamines, 435, 437; refined, 445, 493; proper¬ 
ties of, 493. 

Grapes—contain sugar, 492; grape cure, 514. 

Haig, Dr.—on uric acid poisoning, 388. 

Healing Crises—fasting for, 416, 503; food cravings, 497; a 
cleansing process, 498-9; action of digestive organs, 503. 

Hemophilia—in the south, 447. 

Hensel, Julius—teachings of, 438, 460-1. 

Hindhede, Dr.—on Natural Dietetics, 488-9. 

Honey—a natural food, 448. 

Hoover, Herbert—belief in calory, 441. 

Huntley, Florence—named life elements, 421. 

Hydrochloric Acid—action of, 409. 


Reference Index 


531 


Ice—latent energy of, 367, 428. 

Indigestion—caused by American diet, 487. 

Invertase—intestinal ferment, 407. 

Ion—unit of electricity, 431, 474. 

Instinct—animal, 358; versus human reason, 359. 

Irish Hunger Strikers—117. 

Iron—in the body, 477. 

Kant—134. 

Kirke—quotations from, 400. 

Lahman, Dr.—analysis of milk, 402; teachings of, 438. 

Laxatives—natural form, 386. 

Legumes—properties of, 493. 

Life—more abundant, 414-5; see also Vitamines. 

Life Elements—same as vitamines, nature of, 368-9, 423; in 
foods, first discovered by author, 422-3; author’s definition 
of 423-4; classification of, 423-4; vito-chemical, 439, 486; 
classification in foods, Chapt. XVIII. 

Lipase—pancreatic ferment, 408. 

Lithium—in body, 479. 

Liver—for storage of food, 407. 

Magnesium—in body, 480. 

Malnutrition—357, 393; in spite of proper diet, 471; result of 
anxiety, 500. 

Mastication—of starchy foods, 407; necessity of, 516; Fletch- 
erizing, 517. 

Matter—conception of, by Pythagoras, 433. 

McCann, Alfred—quotation from, 437; suggestions of, 442. 

Meals—missing of, 416; frequency of, 517; drinking with m., 
520. 

Meats—contain feces of the cells, 347; infected, 349; proof of 
injurious effects, 351; prevents cure, 352; lose taste for, 
353; lacking in vitamines, 355; odor disagreeable, 360; di¬ 
gestion of, 391; ptomains of, 391; constipating, 395; in 
special diet, 428, 495; deficient in minerals, 444; in Banting 
Cure, 481; properties of, 483; fish, 486; m. substitutes, 492. 

Mechanistic Theory—energy from foods, 419; sun energy, 426; 
chemical activities, 430. 

Medicines—medicinal value of foods, 364, 490-2; positivity of 
m. 476. 


532 


Vegetarian Cook Book 


Melons—purifiers, 492. 

Mental Dyspepsia—500. 

Microzyma—138; in fertilizers, 463; importance of, 464; dis¬ 
covery of, 465; secrete enzymes, 511. 

Milk —effects of, 395; as a standard food, 399; chemical con¬ 
stituents of, 402; not perfect for adults, 402: digestion of, 
410; vitamine value, 436; condensed m., 448; properties of, 
482; taken with fruits, 522. 

Mineral Elements—essential, 362; necessary for elimination, 
363; for soil, 364, 460; in body, 401; relationship to vita- 
mines, 435; in fruits and vegetables, 437, 505; aid to health, 
477; in water, 520. 

Mineral Fertilizers—use of 460-2; gTeen, 463. 

Mixing—starches with acids, 521-2. 

Mono-Diet—514-5; when useful, 516. 

Morbid Matter—prevents health, 472; throwing off, 503. 

Nature—provides seasonable foods, 397. 

Nature Cure—combination of all that’s good, 420; curing con¬ 
stipation, 472; used by charlatans, 495. 

Natural Dietetics—simplicity of, 361; in a nutshell, 403-4; re¬ 
sults not immediate, 471; for delicate flavors, 509. 

Natural Food—definition of, 360. 

Natural Healing—420; many aids, 472; methods, 496. 

Nausea—in acute diseases, 503; from mono-diet, 515-6. 

Normal Diet—Moleschott’s, 400; Ranke’s, 400. 

Nuts—properties of, 492. 

Obesity—cause of, 469. 

Olive Oil—taken in excess, 396. 

Olives—as food, 492. 

Organic Matter—difference between organic life, matter and 
simple colloid compounds, 463-5. 

Organic Salts—396; importance of, 401; in wild flesh, 455; re¬ 
lation to vitamines, 455. 

Over-eating—for fattening animals, 349; weakening effects, 
501-2; one meal a day, 518. 

Oxidation—various processes of, 367. 


Pancreas—as a regulator, 378. 
Peelings—eating of, 448, 488. 
Pepsin—stomach ferment, 409. 





Vegetarian Cook Book 


533 


Physicians’ Work—432; advice for treatment, 516. 

Pioneers—in Nature Cure, 438. 

Plato—434. 

Poisons—emotions, 349; by overfeeding, 363; by accumula¬ 
tion of waste, 363; from starches, 407; from ordinary diet, 
506. 

Polarity—of foods, 385, 476; in various kingdoms, 475; in re¬ 
gard to sex, 475; of medicines, 476. 

Potatoes—value of, 488-9. 

Potential Energy—374. 

Potassium—in the body 480. 

Powell, Dr. Thomas—theory of vital force, 370-2. 

Predigested Foods—370; advertised ones, 400. 

Proteins—functions of, 379; forms of, 379-384; poisons from, 
389; produce acids, 394, 480; constipating, 395; digestion 
of 408-11; p. starvation, 516. 

Psychism—tensed or relaxed, 394; brought on by diet, 469, 
495, 516. 

Ptomains—348; poisonous, 391. 

Ptyalin—starch ferment in saliva, 406. 

Pyorrhea—one cause of, 443, 459. 

Pythagoras—teachings of, 433, 473. 

Rations, Daily—early ideas of, 400. 

Raw Foods—for entire diet, 426; easily digested, 439; aid to 
health, 440, 457; claims of extremists, 467-9; tends to 
psychism, 469; for short time, 469; dangers of, 494; raw 
meat diet, 496. 

Refining Process—for cereals, 445; for sugars, 446; reasons for 
continuation, 449; removes vitamines, 493. 

Relaxing Effects—of foods, 393-8; see Tensing Effects. 

Rest—after meals, 517. 

Rheumatism—inflammatory, 352; caused by uric acid, 388. 

Rice Diet—not natural, 494. 

Rickets—cure of, 437. 

Roots and Tubers—properties of, 487. 

Salisbury—raw meat diet, 496. 

Salt—for soil, 455, 462; salt or not to salt, 504; in cooking, 
505; not visible in iris, 506; injurious, 506-7; fattening ef¬ 
fect, 507; on raw food, 509; lacking in Africa, 509; tonic 
effects of, 525. 




534 


Reference Index 


Scliuessler—teachings of, 438; “Tissue Foods”, 465. 

Science—religious side of, 413. 

Scrofula—related to meat eating, 349, 351. 

Scurvy and Scorbutus—causes of, 459; cure of, 507. 

Seasons—food adapted to, 397*8. 

Sex—unnatural stimulation in children, 348. 

Sexes—attraction of, 475. 

Skin Eruptions—helped by yeast, 471; caused by strawberries, 
490. 

Smoking—352-3. 

Sodium—in the body, 477; if lacking in food, 481. 

Soil—starved for minerals, 455, 508. 

Soul—ideas of, 433-4. 

Standard Foods—399; properties of, 482; analytical table of, 
484-5. 

Starches—digestion of, 377, 410; mastication of, 407; stored in 
liver, 407; with acid fruits, 521. 

Starches, Sugars, Fats and Proteins—overeating of, 362-3; not 
sufficient, 367; digestion of, 377, 410-11; by-products of, 385, 
388, 392; relationship to disease, 390; as a vegetarian diet, 
400; excessive use of, 401; chemically pure, 465, 476. 
“Starving America”—361, 364. 

Steapsln—pancreatic ferment, 408. 

Stimulants—meat and coffee, 348, 354; return to, 354; depriva¬ 
tion of, 358; spices and condiments, 359; useless without 
life, 416. 

Strawberries—cause of rash, 490. 

Substitutes—for old-fashioned foods, 447; for meats, 492. 

Sugar—digestion of, 410-11; refined, 446; juices of s. cane, 447. 
Sun Energy—in food, 425-6. 

“Stuffing”—treatment, 362-3; 502. 

Tapeworms and Trichinae—in meat, 349; source of, 490. 

Taste—destroyed by artificial stimulation, 359; of delicate 
flavors, 509. 

Tea—retards digestion, 520. 

Temperature—of the body, 365-6; during fasting, 418; heat 
necessary, 419. 

Tensing Effects—of foods, 393-398; see Relaxing Effects. 
Thirst—caused by salt, 507; to satisfy, 521. 

Tilden, Dr.—recantations of, 523-4. 


Vegetarian Cook Book 


535 


Tobacco—causes rheumatism, 352. 

Trypsin—pancreatic ferment, 409. 

Tuberculosis—overfeeding, 363, 502; result of modern diet, 447; 
need of sodium, 478; use of eggs, 483, 502. 

Uric Acid—in meats, 347, 353; cause of disease, 388, 487; poi¬ 
soning, 394; grape cure, 516. 

Vegetables—rich in protein, 395; rich in organic salts, 396, 436; 
raised at Elmhurst, 462; properties of, 487; as a strict diet, 
494. 

Vegetarianism—ideas from German book, 424; Simon pure, 453. 

Vivisectionists—experiments of, 515. 

Vital Energy—see Vital Force; decline during fasting, 365; 
true source of, 374. 

Vital Force—source of, 365-9; Dr. Powell's theory of, 370-2; 
animates atom and solar systems, 373; inflow of, 375, 414; 
increase of, 415; decrease of, 416; inflow of, 419-20; source 
of (translation), 424-6; material conception of, 430; vital 
conception of, 431; source of, 431; see Vital Energy. 

Vitamines—in meats, 355; related to amino-acids, 382; mean¬ 
ing of, 421; early articles on, 421-5; with mineral elements, 
435; in cereal hulls and fruit rinds, 435-7; in fresh vege¬ 
tables and condensed milk, 448; table of, 451; name of, 453; 
effects of cooking, 468. 

Vogi Breathing—495. 

Water—distilled, 519; at meals, 520; Dr. Tilden's change, 524. 

Water Soluble B Vitamine—457. 

Water Soluble C Vitamine—459. 

Whole Grain Products—435; opposed by manufacturers, 449. 

Wood Ash—for fertilizer, 461. 

Woods-Hutchinson—on dietetics, 436. 

Working Men—usual diet, 444. 

X-rays—473. 

Yeast—as a medicine, 469, 471; in digestion, 470; ordinary 
dose, 471; in bread, 470, 510-13. 

















































o 

o 







































The Lindlahr Sanitarium 

515-529 South Ashland Boulevard 
Chicago, Illinois 


Change of surroundings has always been recognized 
by the wisest physicians as good as medicine for body, 
mind and soul. 

Therefore they advise the nervous, overstrained dweller 
in the large and crowded city to seek the quiet and 
natural beauty of the country. 

They tell the country patient who has grown weary and 
sickly in the isolation and monotony of farm and village 
to revive the drooping spirits and to expand their con¬ 
sciousness by the stimulating, exhilarating and educa¬ 
tional diversions of travel and of city life. 

We are now prepared to satisfy these varied needs 
and preferences ar.d to comply with all demands. 

Those of our friends and patrons who prefer the in¬ 
teresting life and sights of the great metropolitan city 
mav remain in our CHICAGO HOME for NATURE 
CURE. 

Those who seek the restful quiet and beauty of the 
country cannot find a more congenial spot in the broad 
expanse of this country than our beautiful ELMHURST 
HEALTH RESORT, only a forty-minute ride on the 
smokeless and dustless electric car from the business 
center of Chicago. 

Chicago as a Summer Resort 

Chicago has become one of the most popular and de¬ 
lightful summer resorts in the United States. Despite 
the enormous ‘ population its death rate ranks lowest 
among American cities. Its beautiful parks and many 
miles of Lake shore drives are unexcelled for beauty of 
scenery. Its zoological gardens, art galleries, interesting 
and instructive lectures, numerous theatres and concerts, 
churches of all denominations, offer manifold opportuni¬ 
ties for sight seeing, amusement and the acquisition of 
useful knowledge. The Lake shore is dotted with mu¬ 
nicipal bathing beaches which invite those who are fond 
of bathing and swimming. Lake boats and steamers, 
large and small, make daily excursion trips to neighbor¬ 
ing cities, and many short pleasure trips by day and by 
moonlight. 

(Continued on opposite page) 

















The Lindlahr Health Resort 

ELMHURST, ILLINOIS 

The same methods of treatment applied 
in the Chicago and Elmhurst Institutions 

TWENTY YEARS’ RECORD FOR HIGHEST PER¬ 
CENTAGE OF CURES OF CHRONIC DISEASES 

Some of Our Healing Factors 

. No drugs, no surgical operations. All natural methods of heal- 
m£ applied strictly in accordance with individual requirements. 

Exceptional educational opportunities. Lectures to patients by 

Dr v Lindlahr and members of the medical staff. 

. Natural diet reduced to exact science, adapted to any constitu¬ 
tion and disease condition. Pleases the palate, eases the diges¬ 
tion, unexcelled anywhere. 

Hydrotherapy, Father Kneipp and other systems. 

Sun and Air Baths. 

Osteopathy, Chiropractic, Naprapathy, Spondylotherapy, and 
other manipulative methods. 

Massage, Swedish Movements, Magnetic Treatment. 

. ^ orrective Gymnastics and Breathing Exercises o., competent 
instructors. 

Chromo-therapy. 

Homeopathic and Non-poisonous Herb Remedies. 

Mental Therapeutics, Applied Psychology, Suggestive treatment 
on a common sense, scientific basis. 

DIAGNOSIS 

In our methods of examination, as well as in treatment, we 
combine all that has proved true and efficient in all systems from 
the oldest to the most advanced, whether “orthodox” or “irreg¬ 
ular,” provided it conforms to the fundamental laws of cure. 

Our examination includes family and personal history, thorough 
examination of all organs, spinal analysis by osteopathic, chiro¬ 
practic, and other manipulative methods, diagnosis from the eye, 
inspection and examination of the eyes, nose, mouth, and teeth, 
X-Ray examinations when indicated, and psycho-analysis. 

A booklet containing a complete copy of the examination reports 
is furnished to the patient. This should be preserved for reference 
and comparison with future examinations. 

EVERY DISEASE KNOWN TO MAN IS CURA¬ 
BLE BY THE PROPER COMBINATION OF 
NATURAL METHODS OF DIAGNOSIS AND 
TREATMENT, PROVIDED THERE IS SUFFI¬ 
CIENT VITALITY LEFT TO RESPOND TO 
TREATMENT AND THAT THE DESTRUCTION 
OF VITAL PARTS AND ORGANS HAS NOT AD¬ 
VANCED TOO FAR. 

Rates reasonable and consistent with benefits received. 

Courteous attention given to all correspondence. 

Send for free literature. 

Address all communications to 

The Lindlahr Nature Cure Institutes 

509 to 529 S. Ashland Blvd., Chicago, Ill. 









TIIE DEMAND I'OR 

Druglcss Physicians 

GREATLY EXCEEDS THE SUPPLY 


This Country Needs, and Is Calling for Wist 
Numbers of Practitioners of Drugless Therapy 

Our school offers a comprehensive course of 
study in Natural Therapeutics covering Natur¬ 
opathy, Osteopathy, Chiropractic, Natural Diete¬ 
tics, hydrotherapy, Psychotherapy and all other 
branches of Drugless Healing. 

Diploma given conferring the degrees of DOC¬ 
TOR OF NATURAL THERAPEUTICS, and 
of DOCTOR OF CHIROPRACTIC. 

A carpenter cannot build a house with one kind 
of tool. Neither can a physician cure all disease 
with one method of treatment. Learn to combine 
in your work all that is good in all systems of 
Natural Therapeutics. 


POST-GRADUATE COURSES FOR 
GRADUATES of OTHER SCHOOLS 

Four Months’ Course in Home Nursing 

This course is suitable for those who have had no 
previous training but upon whom rests the care of the 
family. It is an ideal, practical course for masseurs, 
trained nurses, and for assistants to physicians. 

Training Courses for Nurses 

Training courses for nurses are given in connection 
with our regular college work. 

Further details anti application blanks sent upon request. 


Lindlahr College of Natural Therapeutics 

509-529 S. Ashland Blvd., Chicago, Ill. 



















Progressive College 
of Chiropractic 

Chartered under the Laws of the State of Illinois 

HENRY LINDLAHR, M. D., President 

While the Progressive College offers a course 
in straight Chiropractic equal to any other school, 
its graduates are also thoroughly trained in all 
that is true and practical in other systems of drug¬ 
less healing. 

Choice of day and night classes enables the 
student to earn a livelihood while pursuing his 
studies. 

REGULAR COURSE leading to the degree 
“Doctor of Chiropractic.” Duration, four col¬ 
legiate years of six months each, or twenty-four 
consecutive months. 

POST-GRADUATE COURSES in Chiro¬ 
practic and Natural Therapeutics for graduate 
physicians of all schools in good standing. 

A SUMMER COURSE of four weeks’ dura¬ 
tion, and several courses of three months’ dura¬ 
tion each. 

PROFESSIONAL COURSE FOR GRADU¬ 
ATE PRACTITIONERS leading to degree 
“Doctor of Chiropractic,” six months’ duration. 

NURSES’ COL T RSE of four months for grad¬ 
uate nurses and the laity. 

For catalog and further information address 

PROGRESSIVE COLLEGE OF 
CHIROPRACTIC, Secretary 

515 South Ashland Blvd., Chicago, Ill. 

Telephone Monroe 6048 







r— 



Books that Change the Course of Human Life 



LIBRARY OF NATURAL THERAPEUTICS 

by 

HriNRY Lindlahr, M.D. 

In six volumes 

An accurate Guide to Wholesome Living and Self 
Treatment. A compendium of Scientific Principles, 
Philosophic Thought and Practical Instruction for the 
attainment of complete Self Development. A veritable 
mine of information for physicians and laymen. An 
unfailing source of inspiration to all who seek Light 
on the Pathway to Peace. 

Volume I 

PHILOSOPHY OF NATURAL THERAPEUTICS 

Nature Cure Philosophy and Principles revised and en¬ 
larged. Devoted to an analysis of the true nature of 
Health and Disease. Lays bedrock foundation for scien¬ 
tific methods of healing. Dispels for all time the confus¬ 
ing dogmas of the old schools of medicine and of faddists; 
establishes with exact certitude the primary laws of 
Health and Longevity, and traces with marvelous clear¬ 
ness the various phenomena following obedience to these 
laws; furnishes an unfailing standard for determining 
the value of any and all methods of treatment for acute 
and chronic disease. Indispensable to the sick and the well. 

Explains T’nity of Disease and Cure; Law of Dual 
effect; Healing Crises; Periodicity; Effects of Suppres¬ 
sion of acute inflammatory diseases, tonsili'tis, pneu¬ 
monia. typhoid fever, venereal diseases, etc. 

Revolutionizes prevalent theories as to the nature 
and activity of bacteria and white blood corpuscles. 
Dispels illusions concerning women’s suffering, vac¬ 
cination. scrums, antitoxins, drugs, etc. Outlines the 
trne scope of medicine. Furnishes the key to the seem¬ 
ingly marvelous results of metaphysical healing. 

Explains the laws governing the course of acute 
disease as well as the course of improvement and cure 
of chronic disease under natural treatment. Metaphysi¬ 
cal Therapeutics, its legitimate scope. The praver of 
faith. Positive affirmations. Strengthening of Will 
Power and Self Control. 

Places Nahra! Therapeutics in the ranks of eiad sciences and points the way 
to a long life of usefulness and happiness for you and yours. 


Cloth , $2.40 postpaid 



Lindlahr ] 

515-529 South Ashland 

Publishing Co. 

Boulevard CHICAGO 

















Library of Natural Therapeutics 


Volume II 

PRACTICE OF NATURAL THERAPEUTICS 

by 

Henry Lindlahr, M.D. 

A Treatment Book for Drugless Physicians and Family Use 

The exact nature of Disease and the Healing Process 
having been explained in Volume I, the foundation is laid 
for intelligent application of the Principles of Natural 
Therapeutics to individual cases. Thus is established the 
Science and Art of Natural Healing. 

Volume II furnishes to practitioners and laymen a Sci¬ 
entific Regimen for the restoration and maintenance of 
health and a complete System of Treatment for all forms 
of acute and chronic ailments. It supplies at once the 
inspiration and the means to the fullest possible develop¬ 
ment of Physical, Mental and Moral Powers. 

A Regimen for Wholesome Living and prevention 
of Disease. Treatment of all acute diseases by a few 
simple natural methods. Treatment of Chronic Dis¬ 
eases. Natural Dietetics teaches food values and sci¬ 
entific combinations of foods in health and disease; 
Relationship, of foods to acid diseases; Fasting, when 
indicated and how managed. 

Hydrotherapy, importance of water treatment; 

Why we use cold water; Application in acute and. 
chronic diseases; Packs, how to use them; Epsom 

Salt Treatment. Air and Light Baths; Importance 
of skin as organ of elimination. Correct Breathing. 
Physical exercises, classified and described. Consti¬ 
pation, cause and cure. Natural Treatment for the 
eyes. First Aid. Nervous Diseases. Insanity, cause 
and cure. Origin, nature and treatment of mental, 
emotional and psychical diseases. Telepathy; the 
secret of spiritual healing. 

A Complete Course in the Cure of Acute and Chronic 
Diseases and the promotion of Health on the three 
planes of self expression. 

Cloth , Profusely illustrated with pen drawings . 

$2.40 postpaid. 




Lindlahr Publishing Co. 

515-529 South Ashland Boulevard CHICAGO 


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Library of Natural Therapeutics 


Volume VI 

IRIDIAGNOSIS 

by 

Henry Lindlahr, M.D. 

THE LAST WORD IN IRIDOLOGY 

The Science of Reading Internal Conditions of Health and Disease 
from Nature’s Records in the Iris of the Eye 

To the Physician—It offers another valuable method of 
diagnosing human ailments. 

To the Layman—By observing the changing signs in the 
eyes it enables the layman to ascertain whether the internal 
changes in the body are tending toward health or disease. 

Iridiagnosis thus furnishes an unfailing test by which to 
determine whether a person's habits of living and the treat¬ 
ment of his ailments are constructive or destructive. 

We do not claim that Iridiagnosis is all sufficient, that it 
reveals all diseases or all abnormal conditions—this cannot 
be said of any one method of diagnosis—but 

We do assert and prove positively that Nature’s records 
in the iris reveal many diagnostic secrets which cannot be 
discovered in any other way. 

WHAT WE DO KNOW 

Every organ and part of the body is represented in the 
iris of tli.- eye in a well defined area. 

By means of various marks, signs, abnormal colors or dis¬ 
colorations in the organ areas of the iris Nature reveals: 

Hereditary and congenital diseases. 

Acnte and chronic inflammatory or catarrhal condi¬ 
tions. 

Iiocal lesions and destruction of tissue. 

The presence and location of drug poisons. 

Structural changes caused by accidental injury or 
surgical operations—the latter modified by anesthesia. 

The nature of Healing Crises which must be passed 
on the road to health. No conscientious physician or 
intelligent layman can afford to be ignorant of this 
wonderful science. 

Profusely illustrated with charts, eye drawings from 
life and a color plate displaying the color signs of drug 
poisons, psora spots, nerve rings, lymphatic rosary, scurf 
ring, etc. From the artistic and scientific standpoint these 
illustrations are the best and most accurate ever produced. 
For the first time they make it possible to acquire a prac¬ 
tical knowledge of Iridology from a text book. 

Cloth , $2.65 postpaid 


Lindlahr Publishing Co. 

515-529 South Ashland Boulevard CHICAGO 


W. B. C. 




















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